Gonflayed's Roasted Jalapeño & Corn Grits

Roasted Jalapeño & Corn Grits

Smoky, creamy, and irresistibly comforting—these roasted jalapeno corn grits bring Southern flavor in every bite. 

Prep Time: 10 Minutes  |  Cook Time: 15 Minutes  |  Total Time: 25 Minutes

Servings: 4 generous portions (up to 6 smaller sides).

Ingredients

• 2 cups chicken broth
• 2 cups heavy cream
• 2 tablespoons salted butter
• 1 cup whole kernel corn, roasted
• 1 ½ tablespoons roasted jalapeño, finely chopped (no seeds).
• 1 cup yellow grits
• 1 ½ tablespoons Gonflayed Steak Seasoning & Rub
• 1 ½ tablespoons sugar
  

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Instructions

1. In a medium saucepan, combine the chicken broth and butter. Bring to a boil over medium-high heat.
2. Stir in the heavy cream and return to a gentle boil.
3. Gradually whisk in the grits, followed by the roasted corn, roasted jalapeño, Gonflayed Steak Seasoning, and sugar.
4. Reduce the heat to low, cover, and simmer for 5–6 minutes, stirring once halfway through to prevent sticking.
5. Once the grits are tender and creamy, stir well, remove from heat, and allow to cool slightly before serving.

Chef’s Tip:

• To roast the corn and jalapeño, place them in a hot skillet, under a high oven broiler, or directly on a grill until lightly charred for a smoky depth of flavor.
• Want it spicy? Add some of the seeds from the jalapeño.