Grits With Broiled Tomatoes Recipes

Steps:

• 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 1/2 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 1/2 cup cheese. Transfer bowls to a rimmed baking sheet and broil until cheese melts and is bubbling, about 1 minute. Serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9"x11" casserole dish.
• Bring water and milk to boil in medium saucepan.
• Add salt and slowly STIR in grits; return to boil.
• Stir grits for one full minute.
• Reduce heat, cover and cook for three minutes.
• Stir and add the stick of butter, stirring until it melts.
• Cover and cook 3-5 minutes more or until grits are thick and creamy.
• Remove from heat and set aside.
• Saute onions in remaining butter; add garlic cheese, 1 1/2 cup of the cheddar cheese and the sauteed onions to grits and stir until cheese is melted.
• Add tomatoes and mix well.
• Stirring constantly, add small amount of hot grits mixture to beaten eggs before adding the eggs to the full mixture.
• Pour into prepared casserole dish and bake for 40 minutes.
• Sprinkle with remaining cup of cheddar cheese and cook an additional 5 minutes to allow cheese to melt.

Steps:

• Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
• Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.

Steps:

• Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish. Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and thyme. Season to taste with salt and pepper. Pour into prepared dish. Sprinkle goat cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.

Steps:

• 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 1/2 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 1/2 cup cheese. Transfer bowls to a rimmed baking sheet and broil until cheese melts and is bubbling, about 1 minute. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F. Put a rimmed baking sheet in the oven while it's heating.
• Toss the tomatoes, mushrooms, thyme and 1 teaspoon of the salt in a large bowl and drizzle with the olive oil. Remove the baking sheet from the oven and dump the vegetables onto the pan, shaking to evenly distribute. Return the pan to the oven and roast until the tomatoes burst and the mushrooms are soft, shaking the pan once or twice, 15 to 20 minutes.
• Bring the water to a boil in a medium saucepan over medium-high heat. Add the grits and the remaining teaspoon salt, cover, turn the heat to low and cook until thick and creamy, about 5 minutes. Stir the cheese into the grits and keep warm.
• Serve the grits with the roasted vegetables and scatter the olives over top.
• Tip: Try using different varieties of mushrooms, or a mix of them, to add contrasting flavors.

Steps:

• In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
• Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
• Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
• Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.