Zea’s Roasted Corn Grits
Even people who like grits didn’t get excited about them until chefs starting playing around with them. One of the best versions of grits I ever had is corn-studded yellow grits they serve as a side dish at Zea. That’s a small chain of specialty restaurants run by New Orleans chefs Gary Darling, Greg Reggio, and Hans Limberg. Their grits are so good that they outsell French fries at Zea–probably the only non-breakfast restaurant in the world where this is true. Use the best quality grits you can find–preferably stone-ground.
- 2 ears corn
- 1 Tbs. butter
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 cup yellow grits
- 1/2 tsp. salt
1. Grill the corn first. (This can be done well in advance.) Shuck off the husks and butter the ears. Grill over an open fire (preferably charcoal) until the kernels are dark brown here and there.
2. Let the corn cool. Slice the kernels off the cob, holding the stem end down on a cutting board and slicing downward.
3. Bring the chicken broth to a light boil. Add the cream and return to a boil.
4. Slowly whisk in the grits and then the corn. Reduce the heat to a simmer and cook five to six minutes.
6. Add salt and pepper to taste.