HOT TOMATO GRITS
Make and share this Hot Tomato Grits recipe from Food.com.
Provided by cajun chef in Louis
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook chopped bacon in large heavy saucepan until crisp. Gradually add chicken broth and salt, bring to a boil. Stir in grits, tomatoes and chilies and return to a boil stirring often. Reduce heat and simmer 15 - 20 minutes. Stir in cheese, cover and let stand 5 minutes or until cheese melts.
TOMATO GRITS WITH FRIED EGGS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
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.
TOMATO GRITS
Many folks who are not from the South shudder at the thought of eating grits. I hope that anyone who is of this nature will try this recipe--it is not used here as a breakfast cereal, but rather as an accompaniment to lunch or dinner.
Provided by Gwanny Hill
Categories < 4 Hours
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
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