This Grits with Broiled Tomatoes is a cheesy and savory recipe, which is made with white grits and sharp cheddar cheese. It’s the ultimate comfort food recipe, ready in about 25 minutes.
Martha’s Grits With Broiled Tomatoes Ingredients
- 1 cup white grits (not instant)
- ½ teaspoon coarse salt, plus more to taste
- 2 tablespoons unsalted butter
- 8 ounces (2 cups) coarsely grated cheddar cheese, divided
- Freshly ground pepper
- 2 slices thickly sliced cooked bacon, crumbled
- 6 Broiled Tomato Slices (or fresh tomato slices)
How To Make Martha’s Grits With Broiled Tomatoes
- Cook the Grits: In a medium pot, bring 4 cups of water and the salt to a boil over high heat. While stirring constantly, add the grits in a slow, steady stream. Reduce the heat to maintain a rapid simmer and cook, stirring frequently, for about 5 minutes, until the water is absorbed and the grits are smooth.
- Add Butter and Cheese: Remove the pot from the heat and stir in the butter and 1 1/2 cups of the cheddar cheese until they are completely melted and the grits are creamy. Season to your taste with salt and pepper.
- Assemble the Ramekins: Preheat your oven’s broiler. Divide the hot grits among six small, shallow, ovenproof bowls or ramekins.
- Top and Broil: Sprinkle the crumbled bacon evenly over the grits in each bowl. Top each with a broiled (or fresh) tomato slice, then sprinkle with the remaining 1/2 cup of cheese.
- Serve: Place the bowls on a rimmed baking sheet and broil for about 1 minute, until the cheese on top is melted and bubbling. Serve immediately.
Recipe Tips
- How to get creamy, lump-free grits? The most important secret is to pour the dry grits into the boiling water in a very slow, steady stream while whisking constantly. This prevents them from clumping together as they hit the hot water.
- Can I make this ahead of time? This dish is at its absolute best when the grits are served fresh and creamy. If you must make it ahead, you can cook the grits, store them in the fridge, and then reheat them on the stove with an extra splash of milk or water to restore their creamy texture before assembling the ramekins.
- What are the best grits to use? The recipe works well with standard “quick-cooking” grits (not instant). For a more complex, traditional flavor and texture, you can use stone-ground grits, but you will need to increase the cooking time significantly, according to the package directions.
- How do I keep the cheese from burning? Do not walk away from the broiler! The cheese on top will go from perfectly melted to burnt in a matter of seconds. Watch it very closely for the entire minute it is under the heat.
What To Serve With Grits
This is a classic Southern breakfast or brunch dish. It is hearty enough on its own, but it’s fantastic served with:
- A perfectly fried or poached egg on top
- A side of breakfast sausage links or patties
- A simple fruit salad
- Buttered toast
How To Store Leftover Grits
- Refrigerate: Store leftover grits in an airtight container in the refrigerator for up to 4 days. The grits will become very thick and solid when chilled.
- Reheat: To reheat, place the grits in a saucepan on the stove over low heat. Add a generous splash of milk, cream, or water and stir frequently until they are hot and have returned to a creamy consistency.
Grits with Broiled Tomatoes Nutrition Facts
- Serving: 1 ramekin
- Calories: 380 kcal
- Carbohydrates: 25g
- Protein: 15g
- Fat: 24g
- Saturated Fat: 14g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Grits and polenta are very similar, as both are made from ground corn. The main difference is the type of corn used. Grits are traditionally made from dent corn and are typically white or yellow. Polenta is made from flint corn and is always yellow, with a slightly different texture.
Grits are very forgiving! If they are too thick, simply whisk in a little more hot water or milk until they reach your desired consistency. If they are too thin, let them continue to simmer on low, stirring, until more of the liquid has evaporated and they have thickened up.
Yes. While sharp cheddar is a classic choice, this dish would also be delicious with a creamy Monterey Jack, a spicy pepper jack, or a nutty Gruyère.
Try More Recipes:
- Tomato-Bread Soup Recipe
- Pasta with No-Cook Puttanesca Sauce Recipe
- Heirloom Tomato Bruschetta Recipe
Martha’s Grits With Broiled Tomatoes Recipe
Description
A classic, savory Southern dish featuring creamy, cheesy grits topped with crispy bacon, a broiled tomato slice, and an extra layer of melted cheese.
Ingredients
Instructions
- Bring 4 cups of salted water to a boil. Slowly stream in the grits while whisking constantly.
- Simmer for about 5 minutes, stirring, until the grits are smooth and thick.
- Remove from the heat and stir in the butter and 1 1/2 cups of the cheddar cheese until melted. Season with pepper.
- Preheat the broiler. Divide the hot grits among six small, ovenproof bowls.
- Top each with a sprinkle of bacon, a tomato slice, and the remaining 1/2 cup of cheese.
- Broil for about 1 minute, until the cheese is melted and bubbly. Serve immediately.
Notes
- The most important tip for lump-free grits is to pour them into the boiling water in a slow, steady stream while whisking vigorously.
- For the best, creamiest texture, shred your own cheese from a block instead of using the pre-shredded kind.
- Do not walk away from the broiler when you are melting the cheese topping; it can go from golden to burnt in a matter of seconds.
- This dish is best served immediately, as the grits will firm up considerably as they cool.