Kiss My GritsPosted: August 30, 2012
This really isn’t a recipe about tomatoes I got at the tomato festival last weekend. I mean, it is, because I roasted a mixed medley of cherry tomatoes that I got. (They were gorgeous, and varied in color from bright red to a striped, deep purple.) No, it’s really about grits. Cheesy grits in fact. Cheesy grits topped with roasted tomatoes and crumbled bacon. Just wait until you try it. Then you can apologize for thinking: “Man, this guy adds bacon to everything!” You’ll see.
Cheesy Grits with Roasted Tomatoes
– 1 pint of mixed medley cherry tomatoes, cut in half
– 1 ½ cups of milk
– 1 ½ cups of water
– 1 cup of stone ground white grits
– ¾ cup of Monterrey Jack cheese, shredded
– 3 tablespoons of unsalted butter
– 3 slices of bacon
– ¼ cup of diced scallions
– Olive oil
– Garlic salt
– Salt and pepper
Heat your oven to 400º.
Toss the tomatoes with a drizzle of olive oil and season to taste with garlic salt and pepper. Place on a baking sheet cut side up and bake for 45 minutes, or until tomatoes are soft, shriveled and brown around the edges.
Meanwhile, bring the milk and water to a gentle boil in a saucepan. Turn the heat to low and whisk in the grits. Add 2 tablespoons of butter and 1 teaspoon of salt (or more depending on taste). Slightly cover and cook, whisking frequently, until thick and creamy, about 20 minutes.
At the same time, fry the bacon until crisp in a large skillet. Transfer to a paper towel-lined plate to cool and then crumble and set aside. Reserve 2 teaspoons of bacon grease.
Whisk the cheese into the grits until melted and cook 5 more minutes. Stir in the remaining tablespoon of butter and the bacon grease. (If the grits are too thick, add a splash of milk.) Season to taste with additional salt and pepper.
Add a few spoonfuls of grits to a plate. Top with a handful of roasted tomatoes, bacon crumbles and diced scallions. Drizzle with olive oil and then eat.