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.
CREAMY GRITS WITH TOMATO GRAVY AND GREENS
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.
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 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.
BROILED TOMATOES
Serve these tomatoes with our Shrimp and Andouille with Grits.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- Place 4 halved tomatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Broil until lightly charred, 8 minutes, rotating sheet halfway through.
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.
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.
BROILED TOMATOES
Not only a simple, tasty side dish, but also a good way to style up breakfast or brunch. The balsamic vinegar adds a bit of tang and a real pop of flavor.
Provided by lutzflcat
Categories Tomato Side Dishes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Place an oven rack 6 inches from the top of the oven, preheat the broiler, and and arrange tomato slices on a foil-lined baking sheet.
- Combine olive oil, basil, oregano, garlic, salt, and pepper in a bowl and brush onto the tops of the tomatoes.
- Combine bread crumbs, mozzarella cheese, and Parmesan cheese in a small bowl and sprinkle the mixture over the tomatoes.
- Place under the broiler until topping starts to brown, 3 to 4 minutes, checking frequently to avoid burning.
- Transfer tomatoes to a plate, drizzle with balsamic vinegar, and serve.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 6.6 g, Cholesterol 8.2 mg, Fat 5.9 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 126.7 mg
STUFFED TOMATOES WITH GRITS AND RICOTTA
This recipe makes a great appetizer. I spent a lot of time experimenting with ingredients and finally concluded that this recipe you now see listed turned out to be the best. The grits give a unique texture to the exotic flavors of the Parmesan and Asiago cheeses.
Provided by Peter Alfieri
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
- Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
- Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
- Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 14.6 g, Cholesterol 55.5 mg, Fat 4.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 669.7 mg, Sugar 4.3 g
CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES
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
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
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