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.

Serves eight.

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  1. David Broughton on May 3, 2017

    Thanks for Zea’s roasted corn grits recipe in today’s menu daily. I have a grit question. I have long thought best grits took 20 minutes to cook, as immortalized in the 1992 movie “My Cousin Vinny”. Why then, does this recipe call for the 5 minute cooking grit type?

    • Jay Berryl on October 13, 2017

      I suspect it’s the type of grits one uses and the consistency of the grits for the final product. I wouldn’t put too much stock in the cooking time. If you were concerned about what might happen to the corn kernals then just add them later on in the grit cooking process. For the left over grits, let set, slice, batter and fry.