Grits with Broiled Tomatoes Recipe | Southern Recipes | PBS Food

Grits with Broiled Tomatoes

Recipe courtesy of Martha Stewart’s Cooking School
Grits with Broiled Tomatoes recipe

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

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Yield: 6 servings

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    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.
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