Roasted Corn Grits

Roast unshucked corn by placing directly on the rack of a 350 degree F oven (or throw it on the grill) for 30 minutes or until corn is soft. Slice corn from the cobs and set aside.

Bring chicken broth and heavy whipping cream to a gentle boil in your favorite saucepan. Whisk in grits until incorporated. Stir in roasted corn.

Reduce heat to a simmer and allow the grits to cook until they’ve softened and have absorbed all of the liquid, about 5 to 10 minutes. Continue to whisk as needed. Add more whipping cream if the grits become dry before they’re done.

Stir in butter to finish off and add salt and pepper to taste. Garnish with green onions, or just stir them right in if that’s how you roll.