Zea's Grits

Somehow, some way, R. S. of New Orleans managed to find this on the Internet. I'm completely jealous (since I didn't find it first) and grateful, as I'm sure you readers are, too. The recipe is credited to Jeff Blake, Zea Rotisserie and Brewery (The Tastebuds).

Zea's Grits

2 cups water

2 cups heavy cream

1 cup yellow grits

½ pound butter

1 tablespoon salt

1 ear grilled corn, kernels removed

Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened. At end, stir in corn.

Source: Times-Picayune