Over the years, Razzoo’s has scoured Louisiana’s Cajun country for the best Cajun recipes to add to our menu. Recipes so authentic and inspiring, you’ll feel like you’re eating at Bubba’s house in backwoods Louisiana.
During our search, we’ve amassed quite the collection of recipes. Some were tried in our test kitchen – and missed the mark. Others never made it past half written scribbles on scraps of napkin. Plenty, we’ve never even tried. And then there are the gems…some really, really great recipes that for whatever reason we’ve just never added to our menu at Razzoo’s.
One such recipe: Loaded Parmesan Grits. Grits so good…you’ll want to slap ya mama! Enjoy!
Loaded Parmesan Grits
(makes 4-6 side dish servings)
· 1 cup yellow corn grits
· ½ cup heavy cream
· ½ cup chicken stock
· 2 cups whole milk
· ½ cup parmesan cheese, grated
· 1 cup corn kernels, cut from 2 small ears corn
· 1 Tbsp oil
· ½ cup red bell pepper, diced
· ¼ cup green bell pepper, diced
· ½ cup green onions, sliced very thin
· Kosher salt & freshly ground black pepper to taste
· 4 slices bacon, cooked, drained, and chopped
· Parsley, minced, for garnish
1. Pour heavy cream, chicken stock, and milk in a saucepan and heat until it’s reached a soft boil.
2. Whisk in the grits. To avoid clumping, whisk once per minute for about 5 minutes.
3. Gently fold in the parmesan cheese, then cover and remove from heat.
4. Let the grits rest, covered, for 10-15 minutes until the desired consistency is reached. If they get too thick, use a little hot water or chicken stock to thin.
5. Heat oil in a skillet and add corn kernels. Cook for 2 minutes. Gradually add red and green peppers, then green onions, salt and pepper, tossing to cook as you go.
6. To serve, spoon the grits into bowls and top with the corn mixture, bacon, and parsley.