Tomato Grits

A good breakfast or light meal on a cooler morning or evening, this dish provides a tasty and filling boost, and is a great way to use those amazing tomatoes which have been recently showing up in the stores and will be growing here in a couple weeks.

Recipe from oh my veggies.

-4 slices of tomato
-1/2 cup uncooked 5 minute grits
-1 cup water
-1/2 cup shredded cheddar cheese
-1/2 teaspoon minced garlic
-1/2 tablespoon butter
-1-2 tablespoons grated Parmesan cheese
-salt and pepper, to taste

Prepare the grits according to the package instructions. The grits I used called for boiling the cup of water, then adding the grits and reducing the heat, stirring frequently and cooking until the grits thickened.

When the grits are thick and hot, fold in the cheese, garlic, and butter, allowing the butter and cheese to melt and disperse.

Pour the grits into 4 ramekins or other small baking dishes, top each with a generous slice of tomato, then sprinkle with salt, pepper, and Parmesan cheese.

Put the ramekins on a baking sheet and broil for about 5 minutes. The tomatoes should shrink a little and the Parmesan will toast.

Let rest for a few minutes and serve.

Not only do these ramekins present amazingly, they also taste divine. The creamy and cheesy grits and garlic are assertive, but the acid of the tomato cuts it perfectly. It's a good portion, and each bite delivers.


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