Recipe courtesy Jeff Blake, Zea Rotisserie and Brewery (The Tastebuds)
Show: Food Network SpecialsEpisode: Home Food Advantage
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Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened. At end, stir in corn.
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By Yankeefoodie
on May 18, 2013
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A super filling and flavorful side and often we use as a main dish.
I do like to season the corn when grilling so if you do might need to cut down on the amount of salt used on the grits.
Using fresh corn makes a world of difference. I've tried it both ways, with frozen corn or fresh off the cob and fresh off the cob is really the way to go.
Don't be afraid to add some of your own twist. Just recently we tossed in some sauteed garlic shrimp. Made an amazing meal.
By noladrew
new orleans, la
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.
By Dus
houma, louisiana
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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