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.
DECONSTRUCTED ROASTED TOMATO GRITS AND SHRIMP, WITH SAUTEED BABY MUSTARD GREENS AND BACON "CONFIT"
Provided by Bobby Flay
Time 10h10m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the bacon confit: Blot the bacon with paper towels and place in a small roasting dish Combine the cinnamon, cloves, pepper and thyme in a small bowl. Rub the bacon with the spice mixture. Cover and refrigerate for at least 8 hours and up to 12 hours.
- Melt the bacon fat in a medium saucepan over medium-low heat. Add the bacon and cook slowly until golden brown and crisp on one side, about 10 minutes. Turn the bacon and increase the heat to medium-high. Cook the bacon until crisp, about 10 more minutes. Remove with a slotted spoon to a bowl, drizzle with a splash of vinegar and garnish with parsley. Reserve the bacon fat for the mustard greens.
- For the roasted tomatoes: Preheat the oven to 325 degrees F. Mix together the oil, thyme and some salt and pepper. Place the tomatoes in a baking dish and drizzle with the oil mixture. Then sprinkle with the sugar. Bake the tomatoes until they are completely softened and start to wrinkle, 30 to 40 minutes.
- For the cheese grits: Bring 6 cups of water and the milk to a boil in a medium saucepan and season with salt and pepper. Slowly whisk in the grits and bring back to a boil. Reduce the heat to medium and cook, whisking constantly. Cook until mixture is thick and tender, about 30 minutes, adding more water, if needed. Mix in the Cheddar and Pecorino-Romano until thoroughly incorporated. Season with some salt and pepper. Cover and keep warm until ready to serve.
- For the sauteed baby mustard greens: Heat the butter and 2 tablespoons of the reserved bacon fat in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until the garlic is softened, about 1 minute. Add the mustard greens and season with salt and pepper. Toss just to coat with the fat. Add a splash of water and cook until the greens are just wilted, about 2 minutes.
- For the shrimp: Heat the oil in a large saute pan over high heat until it begins to shimmer. Add 8 to 10 shrimp, sprinkle with salt and pepper. Cook until well-seared and crisp but just cooked through, about 2 minutes per side. Repeat with the remaining shrimp.
- On a serving platter or individual plates, spoon and slightly spread a mound of hot grits (if they have gotten too stiff, thin them a bit by whisking in hot water over low heat). Spoon the tomatoes on top, then add the greens and bacon. Top with the shrimp.
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.
GRITS & BACON CASSEROLE
Steps:
- Preheat oven to 350°. In a large saucepan, bring water, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Pour grits into a greased 2-1/2-qt. souffle dish; cool completely., In a large bowl, whisk eggs; pour over grits. Sprinkle with bacon and cheese., Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, covered, 45 minutes. Uncover; bake 30-40 minutes longer or until knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. , Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, as directed, increasing time as necessary for a knife inserted in the center to come out clean. Let stand 5-10 minutes before serving., ,
Nutrition Facts : Calories 227 calories, Fat 12g fat (5g saturated fat), Cholesterol 210mg cholesterol, Sodium 480mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
GRITS WITH BROILED TOMATOES RECIPE
Provided by kathryns
Number Of Ingredients 7
Steps:
- 1. 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. 2. 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.
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.
CHEESY BACON AND GRITS CASSEROLE
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.
Nutrition Facts : Calories 261 calories, Fat 13g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 534mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
GRITS WITH BROILED TOMATOES AND BACON
Yield 6 servings
Number Of Ingredients 10
Steps:
- 1. 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 with salt and butter. 2. Preheat broiler. Divide grits among six small (1 cup?) ovenproof bowls/ramekins. Sprinkle evenly with bacon and top with a broiled tomato slice. Sprinkle bowls with remaining cheese. Transfer bowls to a rimmed baking sheet and broil until cheese melts and is bubbling, about 1 minute. Serve immediately. 3. For the broiled tomatoes: Preheat broiler. Place sliced tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Broil until softened, 3 plus minutes.(Can be done first and kept warm)
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