We just made history. This is the best thing I’ve ever made. Roasted corn grits.

These grits are delicious, creamy heaven. You eat them, and the stress of the day melts away.

You are taken back to the innocence of childhood, where the only things you had to worry about were not staying out too late after dark, and drinking all your milk with dinner.

This is the kind of food that makes me slip into a happy coma, and makes me smile.

It’s also the kind that I can’t wait to post about here on Blake Makes. Serve this to every person that walks through your front door.

Bring 2 cups of chicken broth (low sodium) to the boil. Next, add 2 cups of heavy cream and bring that to a boil (it may not bubble, but bring it up to scalding.)

Wisk in 1 cup yellow corn grits (not instant). Reduce heat, cover and cook for 5 minutes.

Roast a cob of corn (I put it under the broiler), and cut off the kernels.

When the grits are done, stir in the roasted corn and 1/2 pound of butter (yes, half a pound or 2 sticks). When you take the lid off the grits initially, they may look too watery (they did with me), but wisk them and they’ll thicken.

I can’t say enough about these grits. They are one of the best things I’ve ever cooked (right up there with my Eggs Benedict).

Tomorrow I’m posting the full plate we enjoyed tonight. bk