GRITS WITH BROILED TOMATOES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Bring 4 cups of water and salt to a boil in a medium pot over high heat. Stirring constantly, add grits in a slow, steady stream. Lower heat to maintain a rapid simmer and cook, stirring, until water is absorbed and grits are smooth, about 5 minutes. Remove from heat and stir in butter and 1 1/2 cups cheddar. Season to taste with salt and pepper.
- Preheat broiler. Divide grits among six small, shallow, ovenproof bowls. Sprinkle evenly with bacon and top with a tomato slice. Sprinkle with remaining 1/2 cup cheese. Transfer bowls to a rimmed baking sheet and broil until cheese melts and is bubbling, about 1 minute. Serve immediately.
PAULA DEEN'S TOMATO GRITS
Make and share this Paula Deen's Tomato Grits recipe from Food.com.
Provided by Punky Julster
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
- Using a skillet, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
- Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
TOMATO GRITS WITH FRIED EGGS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
- Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.
BAKED TOMATO GRITS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet.
- Add the 2 tablespoons of butter to a medium-sized saucepan over medium heat. Once the butter foams, add the shallots and garlic and saute until tender, about 3 to 4 minutes. Stir in the tomato paste, then add the chicken broth, and whipping cream and bring to a simmer.
- Once simmering, slowly and gradually whisk in the grits. Keep stirring until the grits become thick, about 8 to 10 minutes. Add the chopped sun-dried tomatoes and stir until thoroughly mixed. Season with salt and pepper, to taste.
- Add the grits to the prepared skillet and top with the crumbled goat cheese. Bake for about 25 to 30 minutes. Remove the skillet from the oven and let cool for 5 to 10 minutes before serving. Slice into triangles and serve.
CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES
Categories Milk/Cream Tomato Side Bake Goat Cheese Cornmeal Fall Simmer Bon Appétit
Yield Makes 6 side-dish servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish. Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and thyme. Season to taste with salt and pepper. Pour into prepared dish. Sprinkle goat cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.
TOMATO GRITS
Many folks who are not from the South shudder at the thought of eating grits. I hope that anyone who is of this nature will try this recipe--it is not used here as a breakfast cereal, but rather as an accompaniment to lunch or dinner.
Provided by Gwanny Hill
Categories < 4 Hours
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 9"x11" casserole dish.
- Bring water and milk to boil in medium saucepan.
- Add salt and slowly STIR in grits; return to boil.
- Stir grits for one full minute.
- Reduce heat, cover and cook for three minutes.
- Stir and add the stick of butter, stirring until it melts.
- Cover and cook 3-5 minutes more or until grits are thick and creamy.
- Remove from heat and set aside.
- Saute onions in remaining butter; add garlic cheese, 1 1/2 cup of the cheddar cheese and the sauteed onions to grits and stir until cheese is melted.
- Add tomatoes and mix well.
- Stirring constantly, add small amount of hot grits mixture to beaten eggs before adding the eggs to the full mixture.
- Pour into prepared casserole dish and bake for 40 minutes.
- Sprinkle with remaining cup of cheddar cheese and cook an additional 5 minutes to allow cheese to melt.
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HOT TOMATO GRITS RECIPE | MYRECIPES
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4/5 (4)Total Time 40 minsServings 6
- Cook bacon in a heavy saucepan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in pan. Drain bacon on paper towels.
- Gradually add chicken broth and salt to hot drippings in pan; bring to a boil. Stir in grits, tomatoes, and green chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.
- Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately.
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