GRITS WITH BROILED TOMATOES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
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.
GRILLED SALMON WITH GRITS AND FRESH VEGETABLES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a pot, bring the broth to a simmer and whisk in the grits. Rest the grits for 5 minutes to open, bloom and thicken. Add more grits if the consistency is too thin and add up to 1 teaspoon salt. Whisk in the cream cheese and keep the grits warm until ready to serve.
- Heat a flat top or pan over high heat. Remove the skin from the salmon, and then dry with paper towels. Sprinkle the salmon with salt and pepper, and then a little oil. Sear the salmon. When crispy on the bottom, flip the salmon. (The cooking surface must be hot or the salmon will stick.) Avoid moving the salmon around while it cooks, to create a crisp texture.
- In another hot pan add some oil, the onions and garlic, and saute. Add the blanched asparagus and tomatoes last to prevent over-cooking. Season with salt and pepper.
- On a serving plate, add a scoop of the grits and place the sauteed vegetable on top. Place the salmon on top of the vegetables. Squeeze a little lemon juice over the top, then serve.
LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES
Provided by Virginia Willis
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
- Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
- Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.
GRITS WITH BROILED TOMATOES RECIPE
Provided by kathryns
Number Of Ingredients 7
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.
BROILED TOMATOES
Serve these tomatoes with our Shrimp and Andouille with Grits.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- Place 4 halved tomatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Broil until lightly charred, 8 minutes, rotating sheet halfway through.
BROILED TOMATOES
I had these once when I was in the hospital and been making my version of them ever since. Best part is they are not fattening.
Provided by MISSIB
Categories Lunch/Snacks
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Turn on your broiler. A toaster oven with broiling ability is great or a George Foreman Grill.
- Remove the cores of the tomatoes then cut them in half (horizontally).
- Place cut side up: then rub Olive oil over cut side (use fingertip).
- Sprinkle bread crumbs on next.
- Sprinkle Herb seasonings on and salt/pepper.
- Then place 1/4 teaspoon of unsalted butter on each half.
- Broil until tomato is hot completely.
- ^May add cheese or mushrooms when nearly done, but don't get them to close to burners in oven.
CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES
Categories Milk/Cream Tomato Side Bake Goat Cheese Cornmeal Fall Simmer Bon Appétit
Yield Makes 6 side-dish servings
Number Of Ingredients 9
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.
STUFFED TOMATOES WITH GRITS AND RICOTTA
This recipe makes a great appetizer. I spent a lot of time experimenting with ingredients and finally concluded that this recipe you now see listed turned out to be the best. The grits give a unique texture to the exotic flavors of the Parmesan and Asiago cheeses.
Provided by Peter Alfieri
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 14.6 g, Cholesterol 55.5 mg, Fat 4.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 669.7 mg, Sugar 4.3 g
GRILLED TOMATOES
Perfect, easy, and yummy!
Provided by Lynne2478
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
- Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.
Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g
GRITS WITH SUN-DRIED TOMATO PESTO AND GOAT CHEESE
Comforting main or side-dish made rich with tomato pesto and goat cheese and baked in individual casseroles. The original recipe called for twice the butter and whipping cream rather than fat free half and half, so if you can afford the calories, go for it. Oil-packed sun-dried tomatoes (1/2 cup diced) may be substituted for the pesto. Recipe makes 2 main-dish servings or 4 side-dishes.
Provided by sugarpea
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
- Bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
- Whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
- Stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.
Nutrition Facts : Calories 553.7, Fat 27.8, SaturatedFat 17.1, Cholesterol 72.8, Sodium 862, Carbohydrate 52.2, Fiber 2.1, Sugar 10.7, Protein 25.1
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