Roasted Sweet Corn Grits

I don’t make grits often. Certainly not often enough. But the grits I made with some grilled cedar planked shrimp the other day really got me into grits-making mode. So much so that I was thinking about grits while I was shucking some fresh sweet corn. That’s when it hit me. I bet roasted sweet corn would be beyond awesome in grits. And you know, it is!
Roasted Sweet Corn GritsI threw a few shucks ears of corn onto the grill until they started to char. I cut off the kernels and added them to my go-to grits recipe. The corn kernels add a nice ‘pop’ texture to the grits. You don’t have to roast the corn, but the added smokiness is a nice change.

Also try my cheddar ranch grits.

Roasted Sweet Corn Grits

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Mike

Ingredients

For the grits

  • 2 ears sweet corn husked
  • 2 cups chicken broth
  • 2 tablespoons unsalted butter
  • 1 cup quick-cooking grits
  • 1 tablespoon tomato paste
  • 3/4 cup heavy cream
  • 3 1/2 ounces extra sharp cheddar cheese shredded

For the sauce

  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 clove garlic mined
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce

Instructions

For the grits

  • Roast the corn-on-the-cob on a grill over direct heat or in the oven under the broiler.
  • Let the corn cool slightly before cutting kernels (cut about 2/3rd of the way thru) from the ears.
  • Bring the broth and butter to a boil in a medium saucepan.
  • Slowly whisk in the grits.
  • Cook for 5 minutes, whisking constantly.
  • Stir in the tomato paste, heavy cream, corn, and the cheese.
  • Keep stirring 2-3 minutes or until the grits are creamy. If they get too thick add more broth or cream.
  • Remove from heat.

For the sauce

  • Melt butter in a large skillet.
  • Add the garlic and saute for 30 seconds.
  • Whisk in the flour and continue whisking until the mixture is thick and has turned light tan in color, about 10 minutes.
  • Slowly whisk in the chicken stock and cream. Cook for 2 more minutes.
  • Add the Worcestershire sauce and hot sauce. Stir. Remove from heat.

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