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

Cook Time 30

Total Time 45

Servings servings

Calories 596kcal

Author Mike

Equipment

Ingredients

For the grits

2 ears sweet corn husked
2 cups chicken broth
2 tablespoons unsalted butter
1 cup grits quick-cooking
1 tablespoon tomato paste
¾ cup heavy cream
3 ½ ounces extra sharp cheddar cheese shredded

For the sauce

4 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
½ cup heavy cream
1 clove garlic mined
1 teaspoon Worcestershire sauce
½ 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 and serve.

Notes

You can substitute pepper jack cheese for the cheddar for a little kick.

Nutrition