Print
Roasted Sweet Corn Grits
I 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.
Course Side
Cuisine American
Keyword corn, grits
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 4 servings
Calories 596 kcal
Author Mike
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.
Calories: 596 kcal | Carbohydrates: 41 g | Protein: 13 g | Fat: 43 g | Saturated Fat: 26 g | Trans Fat: 1 g | Cholesterol: 145 mg | Sodium: 904 mg | Potassium: 360 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 1693 IU | Vitamin C: 14 mg | Calcium: 263 mg | Iron: 1 mg