Grits with Broiled Tomatoes

Grits with Broiled Tomatoes recipe

Try this grits with broiled tomatoes recipe from the "Grains" episode of Martha Stewart's Cooking School.

Yield: 6 servings

Course:
Cuisine:
Theme: ,

Ingredients

  • ½ teaspoon coarse salt
  • 1 cup white grits
  • 2 tablespoons unsalted butter
  • 8 ounces (2 cups) coarsely grated cheddar cheese, divided
  • Freshly ground pepper
  • 2 slices thickly sliced cooked bacon, crumbled
  • For the Broiled Tomato Slices:
  • 2 large tomatoes, sliced ½-inch thick
  • ½ teaspoon olive oil
  • Coarse salt and ground pepper

Directions

  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 ½ 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 ½ cup 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, 2 to 3 minutes.
Presented by:
Produced by: