Deb's Roasted Corn Grits
Debbie Gauthier
ingredients
- 1 tbsp. extra virgin olive oil
- 3 tbsp. butter
- 1/2 small onion, chopped fine
- 2 garlic cloves, minced
- 2 tsp. dried parsley flakes
- 1 – 11 oz. can of whole kernel corn, “Delmonte’s Summer Crisp”
- 1 tsp. “Pampered Chef’s Southwest Seasoning”; or Tony Chachere’s
- 2 cups Swanson’s Chicken Broth
- 1 cup milk
- 1cup water
- 1 tsp. salt
- 1 cup of yellow corn grits (Bob’s Red Mill Corn Grits aka/Polenta)
- 1 stick of butter
- Salt & Cayenne pepper, too taste
directions
- 1
Heat up a 3 quart pot (preferably non-stick) then add olive oil, butter, onions and garlic, sauté, then add corn. Cook until liquid has evaporated and corn begins to slightly roast. Remove corn from pot.
- 2
Add broth, milk, water, and salt; when this begins to boil, gradually whisk in corn grits, lower heat and continue stirring grits – cook for about 15 minutes or so, mixture will begin to thicken. Add roasted corn to grits and continue to cook on low heat for about another 15 minutes. Add butter, salt & cayenne pepper, too taste.
Source: Debbie
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