In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.
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Thanks to their excellent health benefits, grains have surged in popularity lately. There are infinite ways to prepare them, and in this episode Martha shows three of her favorites. First she cooks up a Mushroom Barley Soup that’s based on her mother’s recipe. Next she makes Couscous Royale, a great way to showcase this versatile grain. She finishes up with Grits with Broiled Tomatoes, featuring bubbly cheddar cheese and crispy bacon.
Watch This Week’s Cooking Lesson
Martha Stewart soaks dried mushrooms in warm water to make them tender enough to cut.
This Week’s Recipe
Grits with Broiled Tomatoes
Try this grits with broiled tomatoes recipe from the "Grains" episode of Martha Stewart's Cooking School.
- 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
- 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.
- 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.
- 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.
Yield: 6 servings
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