Creamy Baked Grits With Sun Dried Tomatoes Recipes

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CREAMY GRITS WITH TOMATO GRAVY AND GREENS



Creamy Grits with Tomato Gravy and Greens image

Provided by Trisha Yearwood

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 19

4 1/2 cups whole milk
1 1/2 teaspoons salt
1 cup grits
2 tablespoons vegetable oil
2 cups grape tomatoes, halved
1 teaspoon sugar
2 cloves garlic, crushed
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
Collards, for serving, recipe follows
2 large bunches collards, homegrown or from the produce section, rinsed well
1/2 pound cured ham hock or salt pork
1/2 cup salt, for brine (optional, see Cook's Note below)
Buttermilk cornbread, for serving
Hot sauce, for serving

Steps:

  • For the grits: Bring the milk and salt to a boil in a medium saucepan over medium heat. Add the grits, stirring with a fork to prevent any lumps from forming. Once the grits have started to thicken, reduce the heat to low and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove from the heat and cover to keep warm.
  • For the tomato gravy: Meanwhile, in a large skillet over medium heat, heat the oil until it shimmers. Add the grape tomatoes, sugar and garlic and cook until the tomatoes start to soften, 3 to 5 minutes. Add 2 tablespoons of the butter; let melt. Stir in flour and cook until starting to brown, 1 to 2 minutes. Whisk in the broth, tomato paste, salt and pepper until smooth. Continue cooking until the mixture comes to a boil; it will thicken as it heats. When thick like a gravy, remove from the heat and stir in the remaining 2 tablespoons butter.
  • Serve the warm grits in shallow bowls, topped with tomato gravy and collard greens.
  • Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
  • Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.

CREAMY RICE GRITS WITH TOMATO RELISH



Creamy Rice Grits with Tomato Relish image

Provided by Ashley Christensen

Categories     Rice     Tomato     Side     Vegetarian     Quick & Easy     Dinner     Parmesan     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

2 cups chopped fresh tomatoes
1 small shallot, finely chopped
Kosher salt
freshly ground pepper
2 1/4 cups Carolina Gold rice grits
1 cup finely grated Parmesan
1/4 cup (1/2 stick) unsalted butter
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil

Steps:

  • Mix tomatoes and shallot in a small bowl. Season with salt and pepper; set aside.
  • Bring 12 cups water to a boil in a large saucepan. Stir in grits and season with salt. Reduce heat to medium; simmer grits until almost tender, about 15 minutes. Drain, reserving 2 cups cooking liquid; return liquid and grits to saucepan. Stir over medium heat until creamy, 5-6 minutes. Add cheese and butter; stir to melt. Stir in lemon juice; season with salt and pepper. Transfer to a large wide bowl, forming a well in center. Stir oil into tomato mixture; pour into well.

CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES



Creamy Baked Grits With Sun-Dried Tomatoes image

Make and share this Creamy Baked Grits With Sun-Dried Tomatoes recipe from Food.com.

Provided by Juenessa

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/4 cups low sodium chicken broth
2 tablespoons butter
1 garlic clove, chopped
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup whipping cream
1/2 cup diced drained sun-dried tomato packed in oil (2 1/2 ounces)
1 teaspoon chopped fresh thyme
1 cup crumbled soft fresh goat cheese (about 4 ounces)
salt
pepper
chopped fresh chives (optional)

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.

Nutrition Facts : Calories 218.8, Fat 16.9, SaturatedFat 9.7, Cholesterol 50.9, Sodium 90.3, Carbohydrate 15.1, Fiber 1.2, Sugar 0.3, Protein 4.1

CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES



Creamy Baked Grits with Sun-Dried Tomatoes image

Categories     Milk/Cream     Tomato     Side     Bake     Goat Cheese     Cornmeal     Fall     Simmer     Bon Appétit

Yield Makes 6 side-dish servings

Number Of Ingredients 9

2 1/4 cups low-salt chicken broth
2 tablespoons (1/4 stick) butter
1 garlic clove, chopped
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup whipping cream
1/2 cup diced drained oil-packed sun-dried tomatoes (2 1/2 ounces)
1 teaspoon chopped fresh thyme
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Chopped fresh chives (optional)

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.

BAKED TOMATO GRITS



Baked Tomato Grits image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter, plus more for coating skillet
1 small shallot, chopped
2 cloves garlic, chopped
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1/2 cup heavy whipping cream
3/4 cup quick cooking grits
1 (8-ounce) jar oil-packed sun-dried tomatoes, drained well and roughly chopped
Salt and freshly ground black pepper
1 (4-ounce) log goat cheese, crumbled

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.

GRITS WITH SUN-DRIED TOMATO PESTO AND GOAT CHEESE



Grits with Sun-Dried Tomato Pesto and Goat Cheese image

Comforting main or side-dish made rich with tomato pesto and goat cheese and baked in individual casseroles. The original recipe called for twice the butter and whipping cream rather than fat free half and half, so if you can afford the calories, go for it. Oil-packed sun-dried tomatoes (1/2 cup diced) may be substituted for the pesto. Recipe makes 2 main-dish servings or 4 side-dishes.

Provided by sugarpea

Categories     Breakfast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 1/4 cups chicken stock
1 tablespoon butter
1 clove garlic, minced
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup fat-free half-and-half
2 1/2 ounces sun-dried tomato pesto (about 1/3 cup)
1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
4 ounces crumbled soft goat cheese (about 1 cup)
chopped fresh chives (to garnish)

Steps:

  • Preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
  • Bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
  • Whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
  • Stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.

Nutrition Facts : Calories 553.7, Fat 27.8, SaturatedFat 17.1, Cholesterol 72.8, Sodium 862, Carbohydrate 52.2, Fiber 2.1, Sugar 10.7, Protein 25.1

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