Stone-ground grits simmer slowly and need occasional stirring to keep them from sticking. Roasting the tomatoes while they cook gives the bowls a sweet, juicy topping. Check the package because grind size changes the cooking time. This recipe serves four.
Serves: 4
Prep: 10 minutes
Cook: 35 minutes
Ingredients
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon fine salt, divided
- 1 cup stone-ground grits
- 4 cups water
- 1 cup milk
- 1 cup shredded sharp cheddar
- 1/4 teaspoon black pepper
- 2 tablespoons sliced scallions
Method
- Heat the oven to 425°F. Toss the tomatoes with olive oil and half the salt on a small rimmed pan. Roast for 18 to 22 minutes, until blistered and soft.
- Meanwhile, bring the water and remaining salt to a boil in a heavy saucepan. Whisk in the grits gradually.
- Lower the heat to maintain a gentle simmer. Cook according to the package time, stirring often and scraping the bottom of the pan.
- When the grains are tender and the mixture is creamy, stir in the milk and cook for 2 minutes more.
- Remove from the heat and stir in the cheddar and black pepper. Add a splash of hot water if the grits are thicker than you like.
- Spoon into bowls and top with roasted tomatoes and scallions.
Variations
Use Monterey Jack instead of cheddar, or replace the tomatoes with sautéed mushrooms. For quick grits, follow the package liquid ratio and timing.
Storage and reheating
Refrigerate grits and tomatoes separately in covered containers for up to 3 days. Reheat grits over low heat with water or milk, stirring until smooth and hot.
Pair this with the early-morning breakfast prep guide and weekly breakfast grocery list. Put the ingredients in the Lucru Home meal planner before you shop.
