In the parts of Texas I have lived in - grits are not apart of our diet. I was sad to find out this summer that I have missed out on this amazing food my whole life. I had Grilled Freerange Chicken Breast with green chile cheese polenta, asparagus-tomato salsa, red wine garlic jus at La Cantina in Santa Fe in August and have been hooked ever since. I get so excited when I see grits or polenta on a menu. I must make up for lost time.
This recipe is for my favorite grits at Zea's. Too bad they are not low calorie, but they are great for special occasions!
2 cups water
2 cups heavy cream
1 cup yellow grits (stone ground yellow grits - if available)
½ pound butter
1 tablespoon salt
1 -2 ears grilled corn, kernels removed
Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened. At end, stir in corn.