2 cups heavy cream
1 cup grilled corn
1 cup yellow grits (not instant)Directions:To grill corn, shuck off husk. Lightly butter corncob and grill over charcoal or open fire until slightly blackened. Cool corn and cut kernels from cob with a sharp knife. Bring chicken broth to a boil. Add heavy cream and return to a boil. Slowly whisk in the grits and then the corn. Reduce heat to a simmer and cook 5 to 6 minutes. Add salt and pepper to taste.
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I will follow these instructions when I can get fresh corn. But this is a great fall/winter dish, so I have successfully substituted thawed and drained frozen corn. I set my oven on 450 with the top rack a few inches from the top, put the corn in a single layer in a greased pan, spray a bit of PAM on top and slide it in for a few minutes. You have to keep a close eye on this, and turn the corn a couple of times so it roasts evenly or you will have a burnt mess and ask me how I know. It only takes a few minutes and tastes almost as good. Also, instead of just salt and pepper, I add 1/2 tsp of cajun seasoning, like Tony Chachere's or Zatarain's to spice it up a bit more. This dish is great for brunch, and is also a good side for bbq.
And here is a more classic Creole grits recipe. It is creamy, rich and so delicious.
French Quarter Brunch Grits
1 quart milk
¼ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon white pepper
1/2 teaspoon Creole or Cajun Seasoning
1 cup white quick-cooking grits
4 ounces cream cheese, cut into cubes
4 ounces Cheddar cheese, cut into cubes
In a large saucepan over medium-high heat, combine the milk, garlic powder, salt, white pepper and Creole seasoning. Heat, stirring slowly and constantly, until the milk just comes to a boil. Add the grits, slowly and stir to mix. Reduce the heat to low, cover and cook until the mixture is thick and creamy, 5 to 6 minutes.
Add the cheeses and stir until they melt completely. Serve warm.
I am getting ready to head off to the farmers market now to pick up some fresh corn, because I hear those Zea's grits calling me. Bon appetite!
3 comments:
Nice to "see" you again! I love me some grits... as long as they aren't instant or runny.
Welcome back! I'll have to share your recipes with the hubby/cook. :)
Welcome back! I know what you mean about blogging and Ravelry. I never seem to have time to blog any more, either. But maybe you will inspire me to start again, too.
I'm one of those people who is really hesitant about grits, but your recipes sound delicious. I might just have to try them at some point.
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