Zea Roasted Corn Grits

Main Course

Serves 4



  • 2 cups chicken broth
  • 2 cups heavy cream
  • ¼ stick butter
  • 1 cup golden corn
  • 1 cup yellow grits ( not instant)




To grill corn, shuck off husk.  Lightly butter corn cob and grill over charcoal or open fire until slightly blackened.

Cool corn and cut kernels from cob with sharp knife.

Bring chicken broth to a boil.  Add heavy cream and return to boil.  Slowly whisk in the grits and then the corn.

Reduce heat to a simmer and cook 5 to 6 minutes. Add salt and pepper to taste.

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