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Zea Grits Recipe

Zea Grits

Recipe courtesy Jeff Blake, Zea Rotisserie and Brewery (The Tastebuds)

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on March 11, 2013

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    I can say for sure, they do NOT use chicken broth in the actual recipe. Also, after fire roasting/grilling the corn, they then saute the corn on a flat top grill with onions and salt and pepper.

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  • on January 07, 2013

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    I live in south Louisiana and eat at Zea's often. For a chain restaurant their food is really good and it always seems to have a homemade fresh taste, This recipe is worth a try because Zea's Corn Grits are great. If you Google the recipe the first link usually brings you to Zea's official website and a recipe for the grits. They use chicken broth instead of water which, according to Alton Brown, stocks and broths bring "more flavor to the party" than water.

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  • on May 07, 2012

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    I too loved the Corn Grits at Zea. Tried it for the first time last week in fact! I am doing a modified vegetarian diet consuming meat only on the weekends but just lean meats. So I went to the restaurant w/my boss during the week and was concerned that first, I wouldn't find anything other than a house salad to eat that matched my diet, and second, that I wouldn't be satisfied by the selections available. To my surprise, I had the Portobello mushroom Panini & the glorious corn grits and loved both! The corn grits added a new dimension to my sandwich that I did not expect. It was a dense dish, meaning substantial, buttery, and nicely seasoned. I truly could not stop until it was all gone! The whole kernel roasted corn sprinkled throughout was nice to balance out the texture. I'm definitely making this recipe. Bravo Zea!

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  • on February 21, 2012

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    I as well as my friends were blown away at the great taste and texture of corn grits. We order them every time we eat as Zeas

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  • on June 11, 2011

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    I add a teaspoon of paprika at the end. Great stuff

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  • on April 24, 2011

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    I was blown away with corn roasted grits at Zea's in New Orleans. It was delicious.Being raised in Louisiana; grits was a breakfast dish, eaten with butter,sausage, etc. So grits as a side dish is as foreign to me as pizza for breakfast. I ask the waitress if I could get the recipe, she seemed shocked, that I would ask and said no she didn't think so. I was sure I could to find a recipe for A grits side dish from the likes of Paula Deen,Bobby Flay. Imagine my surprise and delight when I saw the recipe for Zea's grits. So guess what side dish I will be serving at my next big dinner.

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  • on April 19, 2011

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    Really good and rich...you could also substitute some of the heavy cream for 2% milk and it's still unbelievable! Have been to Zea many times, and this recipe is the real deal!

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  • on March 10, 2011

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    I'm not a grits fan, but last week I was in LA at the Zea's in Lafayette and was coaxed into trying their famous Roasted Corn Grits. (Almost everyone else in the restaurant seemed to have them on their plates-as a lunch side dish. I was PLEASANTLY surprised. Really delicious! Imagine my surprise when I Googled the dish and found the recipe online.

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  • on February 05, 2011

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    I followed the recipe, but added bout half a cup more of grits seemed like a lot of liquid for 1 cup of grits, also got a lot of residual butter that didn't get absorbed, plus I couldn't find yellow grits, so mine were white, sigh...but oh they still tasted pretty comparable, will cut back on the butter next time.

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  • on June 14, 2010

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    I cut the salt to 1 teaspoon and cut the butter to 1 stick. I substituted 1 cup of the cream with 1 can (12 oz evaporated skim milk. They were still extremely rich.

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