Corn Grits With Charred Peppers and Broccoli 

By Ali Slagle

Updated July 23, 2024

Corn Grits With Charred Peppers and Broccoli 
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(200)
Comments
Read comments

For a cozy and produce-packed dinner, top cheesy, corn-studded grits with grilled peppers and broccoli. To pull it off without racing between the outdoor grill and the indoor stove, build a two-zone grill — with one side heated, one not — and think of the unheated side as a back burner. Its gentle heat will gradually cook the grits while the vegetables soften and char over the flames. A squeeze of grilled lemon lifts the smoky flavors, but feel free to also add chopped parsley or basil, or a shake of hot sauce for spice. For pot recommendations, see Tip.

Featured in: A Vegetable Lover's Guide to the Grill

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Ingredients

Yield:4 servings
  • 2bell peppers, seeds removed and cut into 1-inch strips
  • 1head broccoli, cut through the stem into thin, long spears
  • 3tablespoons olive oil, plus more for greasing
  • Salt and black pepper
  • 2½ cups whole milk
  • 1cup quick-cooking grits
  • 1cup fresh or frozen, unthawed corn kernels
  • ½ lemon, seeds removed
  • 1cup (4 ounces) grated sharp Cheddar
  • 1garlic clove, finely chopped or grated
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

558 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 64 grams carbohydrates; 9 grams dietary fiber; 15 grams sugars; 21 grams protein; 1138 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, leave one burner off.)

  2. Step 2

    In a large bowl, toss the peppers, broccoli and oil until coated. Season with salt and pepper. Into a medium, oven-safe saucepan, pour the milk, 2½ cups of water and a big pinch of salt. On the stovetop, bring the milk mixture to a simmer over medium-high, then gradually stir in the grits and corn. (You can do this over the grill’s flame; it will just take longer.) Bring the saucepan, vegetables, lemon, spoon, tongs and potholders to the grill. (A sheet pan makes a sturdy tray.)

  3. Step 3

    Transfer the saucepan to the unheated part of the grill. Stir occasionally while the vegetables cook. Grill the peppers and broccoli over the flame (direct heat), turning occasionally, until the peppers are soft and wrinkled and the broccoli is crisp-tender, 8 to 12 minutes. If using a gas grill, cover the grill. As they finish, return them to the bowl. Grill the cut side of the lemon until charred, 1 to 3 minutes. Head back inside with the grits, vegetables and lemon.

  4. Step 4

    Stir the Cheddar into the grits. Season to taste with salt and pepper. If the grits are thick, thin with water until desired consistency. Add the garlic to the peppers and broccoli and squeeze the lemon over top. Toss to coat, then season to taste with salt and pepper. Serve the grits topped with the vegetables.

Tip
  • A cast-iron, carbon steel or other oven-safe pot can withstand the grill’s heat; if you’re using a light-colored vessel, like stainless steel, wrap the bottom with foil to avoid smoke stains.

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Ratings

5 out of 5
200 user ratings
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Comments

ElleDC

Yes! Use high heat (425 or even 450). Dry the vegetables, toss them w/olive oil, salt, & pepper, and spread them on a large sheet pan. Don't crowd the vegs on the pan. (They will steam rather than roast if crowded.) Bake for maybe 15 minutes or so for the pepper, a bit longer for the broccoli. Just check them regularly. Both red pepper and broccoli will char nicely.

Isabelle

There’s a significant difference In taste between quick-cooking and regular grits. The latter are easy to make and worth the slight extra effort.

Bill Holland

You can have yellow or white corn grits ground fresh and shipped from Logan Turnpike Mill in Georgia in 2 or 5 pound bags. it’s so much better than quick grits, well worth the 30 minutes it takes to cook. We sauté onions, mushrooms, and ham (spiced with ground cloves) while the grits are cooking. We stir in milk, butter, salt, and pepper (and perhaps corn off the cob) to the grits and dollop them on a plate, topping with the onion/ham mixture and two fried eggs for a satisfying breakfast.

Amy H

I really enjoyed this. We had an unexpected rain storm so I roasted the veg in the oven and cooked the grits on the stove top. I'm sure it would be even better off the grill. I did find the lemon a bit jarring in contrast to the cheesy grits. Maybe if it was grilled like the recipe called for it would mellow the flavor a bit.

Margie

Delicious!! Def worth the time and effort. Will make again and again!

kimberly

so, so good. i used another commenter's suggestion about sauteeing onions, mushrooms, and ham off the bone to have on top. i also roasted the peppers and broccoli at 450 and it really emulated the look, taste, and feel of grill charred vegetables. excellent, will cook again and again

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