Back in my first real job after college, I got assigned to a client in Baton Rouge Louisiana for 6 months. 6 months of travel, taking in the sights, and of course, enjoying an incredible amount of good ol’ Southern food.
One of my favorite restaurants in Louisiana was Zea – specifically their Roasted Corn Grits. Buttery and decadent, these aren’t the typical grits most people grit their teeth at (see what I did there?) .
Of course, missing this delicious side dish (or full meal for me) back home meant coming up with my own version of the Zea’s classic – but with a very Colorado twist.
You’ll be surprised at how quickly this homemade meal comes together – less than 15 minutes! But don’t skimp on the ingredients – they make a world of difference.
I found that using Bob’s Red Mill Organic Polenta Corn Grits gave me the flavor and texture I liked the most. This is a little more gritty texture than completely smooth. If you prefer the smoother texture, you can make these grits in a slow cooker or use instant grits.
Next, I recommend using full fat milk – don’t go skim on this part! It makes the grits creamy and decadent but without being over the top which is important to balance out the spice from the green chiles. You can, of course use cream, but I’d use 1/2 the amount and replace the rest with water.
Finally – the ingredients that set these corn grits above any of the rest – fresh hatch green chiles and corn. You’ll want to cook these yourself as I think the dish a richer flavor than pre-made green chile. Plus, they add a fresh texture to the grits which cuts the grittiness nicely.Print
Roasted Corn & Green Chile Grits
A Colorado twist on a Southern Classic.
- 1 tbsp olive oil
- 1 cup corn, cut
- 1 large hatch green chile, diced
- 1 small shallot, diced
- 2 cloves garlic, smashed and finely diced
- 1/2 cup Bob’s Red Mill Organic Polenta Corn Grits
- 1 tbsp salted butter
- 1 cup whole milk
- 1/2 cup water
- 2 tsps salt (to taste)
- 1 tsp pepper
- 1 sprig rosemary (garnish, optional)
- Heat a wide saucepan on medium heat. Add oil and warm until it moves easily.
- Add hatch chile and shallot. Cook for 1-2 minutes before stirring.
- Add corn. Allow to cook 1-2 minutes between stirring.
- Add garlic. Cook for an additional 3 minutes, stirring occasionally.
- Pour milk and water into the pan, scraping the fond (or the dark bits) off the bottom and into the liquid.
- Add butter and bring to a boil.
- Add the grits and cook, stirring frequently for 5 minutes. If the mixture starts getting too thick, add 2 tbsps water and continue stirring.
- Once cooked, serve hot, garnished with rosemary if desired.