From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Zea's Roasted Corn Grits One of the most requested restaurant recipes locally is for the corn-studded yellow grits they serve as a side dish at Zea. They're so good and so popular that the restaurant chain serves more grits than French fries--probably the only non-breakfast restaurant in the world where this is true. Use the best quality grits you can find--preferably stone-ground. 2 ears corn 1 Tbs. butter 1 cup chicken broth 1 cup heavy whipping cream 1 cup yellow grits 1/2 tsp. salt 1. Grill the corn first. (This can be done in advance). Shuck off the husks and butter the ears. Grill over an open fire (preferably charcoal) until the kernels are dark brown here and there. 2. Let the corn cool. Slice the kernels off the cob, holding the stem end down on a cutting board and slicing downward. 3. Bring the chicken broth to a light boil. Add the cream and return to a boil. 4. Slowly whisk in the grits and then the corn. Reduce the heat to a simmer and cook five to six minutes. 5. Add salt and pepper to taste. Serves eight. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com