Hot Tomato Grits Recipes

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

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.

HOT TOMATO GRITS

Steps:

• Cook chopped bacon in large heavy saucepan until crisp. Gradually add chicken broth and salt, bring to a boil. Stir in grits, tomatoes and chilies and return to a boil stirring often. Reduce heat and simmer 15 - 20 minutes. Stir in cheese, cover and let stand 5 minutes or until cheese melts.

HOT TOMATO GRITS

Steps:

• COOK bacon in a heavy saucepan until crisp, reserving drippings in pan. Gradually add broth and salt; bring to a boil.
• STIR in grits, tomato, and chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.
• STIR in cheese; cover and let stand 5 minutes or until cheese melts. Garnish, if desired.

HOT TOMATO GRITS

Steps:

• COOK bacon in a heavy saucepan until crisp, reserving drippings in pan. Gradually add broth and salt; bring to a boil.
• STIR in grits, tomato, and chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.
• STIR in cheese; cover and let stand 5 minutes or until cheese melts. Garnish, if desired.