Crawfish Boil Corn Grits: Now That's Spicey

It is a new week and what better way to celebrate than with good food.  This is sort of a follow up to the previous crawfish boil post where I made yummy potato salad.  Another recipe I whipped up Easter Sunday was yellow corn grits using the left over crawfish boil corn. 

So without further ado, I present Crawfish Boil Corn Grits.  Here’s what you’ll need. 

2 cups water or chicken stock
2 cups heavy cream
1 cup yellow corn grits
4 tbsp. butter
Salt & pepper to taste
1 cup of corn kernels (previously boiled)
½ cup sliced green onions

I purchased my corn at a local seafood market blocks from my house.  They are crazy busy this time of year and 3 ears of corn will set you back $1.49.  For this recipe I used 6 ears, but given that theirs was much spicier that the ones we made during our own boil next time I will only use three.

Begin by removing the kernels from the cobs with a sharp paring knife and break them up with your fingers.

Bring the water, heavy cream and butter to a boil with a good dash of salt.  When this comes to a boil I add the grits and immediately stir to keep the grits from clumping. 

Then lower the heat to medium low and simmer for 15-20 minutes.  Add the corn and green onions after about 10 minutes to give the flavors time to come together.  Serve immediately and enjoy. 

Something to think about, when I made this for Easter I used an 8 quart stock pot for the recipe and I made 1 ½ cups of grits with 3 cups each of water and heavy cream.   I prefer the texture in the larger pot and the cooking seemed to be more precise. The grits cooked more evenly and with less stirring and I was able to adjust the seasoning easier. 

Next time I make these I will use a much larger pot than the one I used here. It may even be a good excuse to buy a pot like the one in my mother’s kitchen.   There you go, Crawfish Boil Corn Grits, enjoy and remember to share with a friend.