This recipe for creamy, cheesy smoked cheddar grits topped with slices of heirloom tomatoes, then broiled to perfection, is so delicious!
The Grit on Grits
Grits are not something that I grew up eating! In fact, I first tried them last month - when I ordered a veggie burger and the options for sides were fries, a baked potato, or cheddar grits. And on impulse, I replied "Grits!" when the server asked which I wanted.
And then as soon as he walked away, I thought, "Oh crap, why did I just order grits? Who eats grits with a burger?!"
But I ended up loving them, which shouldn't have been a surprise since I love polenta too, which is kind of similar. Hooray for corn-based porridge!
I used a local brand of yellow grits in this recipe, although traditionally grits are usually white. You can use quick cooking grits too if you prefer—just follow the directions on the package, since they'll have a much shorter cooking time.
After the grits were finished cooking, I whisked in some smoked cheddar cheese, divided them into large ramekins, and topped each one with a slice of heirloom tomato that I had bought at the farmers market that morning.
I'm not a fan of raw tomatoes, so I put the ramekins under the broiler until the tomatoes were soft and just beginning to blister.
And they were totally delicious! So now I'm on a mission to try out more of these Southern dishes that I've been missing out on. I've already tackled vegetarian biscuits and gravy, and these Cajun Burgers with Fried Green Tomatoes. What should I make next?
Recipe
Ingredients
- 2 cups water
- 2 cups reduced-fat milk
- 1 cup grits
- ⅔ cup smoked cheddar cheese shredded
- 1 clove garlic minced
- 1 tbsp butter
- salt and pepper to taste
- 4 slices heirloom tomatoes
Instructions
- Bring the water and milk to a boil in a large saucepan. Whisk in the grits, cover, and reduce heat to low. Stir often and cook until thick and creamy, 30–45 minutes.
- Preheat broiler. Remove saucepan from heat and whisk in the cheese, garlic, and butter, then season to taste with salt and pepper.
- Divide the grits into four large ramekins that have been sprayed with oil or cooking spray. (If you don't have large ramekins or mini cocottes, about 6 small ramekins will work.) Top each ramekin with a slice of tomato, lightly spray the tomato with oil, then sprinkle a little additional salt and pepper on top.
- Place ramekins on a baking sheet and broil for 5–10 minutes, or until the tomato is softened and starting to blister.
Nutrition
This post was originally published on 19 August 2013.
Anele @ Success Along the Weigh says
I don't know that I ever really gave grits a good shot. But smoked cheddar would make a boot taste good so I'm down!
Kiersten says
You should give them another try! 😀
Alexis @ Hummusapien says
I absolutely loved grits as a kid, but somehow I moved away from them as adult. I bet these are unreal with all that smoked cheddar!
Kiersten says
Smoked cheddar is so good. I love it because you can get away with adding less cheese when you use it because it's so flavorful. 🙂
Martina says
I tried grits the first week I moved to SC and I have to say I wasn't a fan - no in fairness they were plain white grits but it just tasted like salty oatmeal to me....smoked cheesy grits sounds better but I think I'll be sticking to Irish fare like potatoes for a while yet!
Oh but I would love to try the veggie buscuits and gravy if you do veg it up - that's always on specials down here too
Martina
Kiersten says
Ha! I don't think I'd care for them plain either. Cheesy grits are more my thing. 🙂
Louisa says
I'm an Aussie so I've never encountered grits before... I do love polenta though, so perhaps I should give them a try!
On the subject of vegetarian biscuits and gravy, A Beautiful Mess posted this recipe a while ago and it sounds pretty delish: http://www.abeautifulmess.com/2012/12/buttermilk-biscuits-and-mushroom-gravy.html.
Kiersten says
Thank you for the link! 🙂
dixya| food, pleasure, and health says
I love grits, polenta anything corn based and cheese is a MUST.
Caitlin says
i love polenta so i have to imagine i'd love grits! i love the idea of putting them in ramkins, topping them with tomato, and broiling! totally trying that.
Kiersten says
Yup, if you like polenta, I bet you will like grits too!
Hannah @TalesFromTheLastFrontier says
These look delicious! I've had basic quick grits but smoked cheddar grits sound amazing. And, by adding the tomato it totally makes it into more of a "meal-type" food. Thanks for sharing!
Kiersten says
It definitely makes a filling breakfast! 🙂
Liz @ A Nut in a Nutshell says
I'm with you about not particularly liking raw tomatoes, so your broiling to blistering is alright with me. I'm a newb to those there grits though, but you make 'em look mighty appealing. And I just totally launched into a southern accent for which I now ask your forgiveness.
On the topic of NC BBQ, girl....bring along your own sauce. It's what I do.
Kiersten says
Isn't NC BBQ sauce mustard-based? That is just nasty.
Robin Gagnon {Mom Foodie} says
I've never made grits, but picked up a package of quick grits awhile back, figuring they must be like the fast food version, but WTH, at least I'd try them. Well, yesterday I got the urge to try using them in something (a dessert actually), and apparently time had flown by far faster than I thought. The expiration date on the quickie grits was almost a year ago.
I think my foodie card is in thin ice after this episode, whether because I bought quick grits or let them expire I'm not sure, but either way, color me shamed 😛
Kiersten says
I've never had quick grits, but I always use instant polenta. I don't care if it's not authentic, it's instant. INSTANT!
Archana@FeedingtheFoodie says
Never tried grits, but everytime I hear about them, I'm reminded of the scene from "my cousin Vinny"! sorry to digress, the yellow color in your picture is soo appealing!
Kiersten says
Someone else mentioned that too! I've never seen that whole movie, only parts, so I don't remember it!
Katherine says
Oh, how I miss Southern food!! Though not all of the dishes are vegetarian friendly, that's for sure. There's a restaurant in NYC that does a play on Southern fried steak (chicken) using seitan, and it comes with vegan biscuits and gravy:
~ southern fried seitan, herb and cheese biscuits, gravy, sautéed kale
http://blossomnyc.com/cafecarmine_lunch.php
You should definitely give it a try -- I think you'll like the resulting flavors. 🙂
Katherine
Kiersten says
Everyone is asking me to do biscuits and gravy now, so I think I'm going to have to! 🙂 I'm totally on board with including kale too.
Erica {Coffee & Quinoa} says
Love this! I think I've only tried grits once, but would love to try making them at home. So gorgeous with the heirloom tomatoes!
Kiersten says
They are so easy to make--definitely worth it! 🙂
Amanda Gilds says
Oh we love grits in our house...we are in Florida..you know, south of the Deep South. Anyway...I grew up eating them often, cooked on the stove or instant cheese ones at my great-grandma's. My 3 year old LOVES them and has actually had days where he eats 'grips' with every meal (on Mommy's not really wanting to cook real meal days). We eat them for dinner with toast and fruit several times a month. They are filling and cheap!
I am a grits purist, just like them with butter, salt and occasionally cheese. I really need to branch out and try a grits casserole or your recipe above!
Amanda Gilds says
OH and I also taught my mid-western Mother in Law to eat them our way...not the sugar and milk way like they do up north.
Kiersten says
Do they really put sugar and milk in grits up north?! Oh, that sounds dreadful. 😉
Amanda Gilds says
Well..Northern lady...do they? Hehe. My friend from Chicago eats them that way. I didn't try grits while we were in Wisconsin a few years ago..:)
Kiersten says
I grew up around Chicago and I don't think I've ever seen them on a menu up there, so I'm not sure. Maybe they do??? 🙂
katie says
Yum!! I love cheddar cheese grits and I love the idea of Broiled Heirloom Tomatoes on top!
Jad @ New South Food Co. says
What a genius way to enjoy 2 of my favorite things! Tomatoes and grits!
Kaper's in WI says
Just have to say, offense taken you really should have spent time investigating Wisconsin. Three Great Lakes, ice age trail, glorious CSA farms, fabulous cycling, hiking, camping, sailing...come back as a tourist and you'll be amazed at the beauty.
Kiersten says
I wasn't completely serious when I said that--we lived in Madison, which is a beautiful city and there's lots to do there. (And I'm a proud Badger!) But when we moved to the East Coast, we were in awe over how many big cities and activities would be within a short driving distance, and that we could take a day trip to the ocean in one direction and the mountains in the other. Growing up in the midwest, the nearest cities were always at least a day's drive away!
Meg @ Beard and Bonnet says
I love grits and this recipe sounds divine! Thanks for sharing:)
Christy@SweetandSavoring says
We have several garden tomatoes sitting in the kitchen at the moment...guess what they'll be used for later? 🙂 I'm like you, I'm not a huge fan of raw tomatoes either (except maybe if they're verrrry thinly sliced, with thick chunks of fresh mozzarella, some basil and olive oil, then yes). Cheesy grits, oh my lord, cannot wait to have this!
Kiersten says
Yay, I hope you like them! I always feel like I'm alone in my dislike of fresh tomatoes--I don't know what it is about them.
Angie@Angie's Recipes says
A very delicious and different grits recipe.
Kerri says
Grits! I was sure to take a couple of boxes of the instant kind when I moved to the West Coast. Mmm..
Please do a biscuits and gravy recipe! I would love you forever.
Kiersten says
I am going to do biscuits and gravy! I hope I'll be able to post it next month, but that depends on how many tries it takes to get it right. 😉
Kim of Mo'Betta says
I've lived in NC almost my entire life, and both sides of my family are born and bred Southerners, so needless to say...grits are my world. LOVE them, as do my girls. My son hasn't developed a taste for them yet, I think it's a texture thing, but I feel confident he'll come around! Shrimp and grits are amazing, and this sounds really good too. We love cheese as much as we love grits 🙂
Biscuits and gravy would be easy to make vegetarian...I'm thinking sage and black pepper to give the gravy some flavor (cuz it's pretty bland without the sausage). I'm sure you will come up with something fabulous if you give it a go!
Kiersten says
I'm going to have to do a biscuits and gravy recipe now, so I've been thinking about it. 🙂 I usually make my gravy with mushrooms, but I wanted to try something different. I LOVE a good, peppery gravy, so I like that idea...
Viswa says
Visually It looks stunning
Maria Tadic says
I love grits!! The idea of adding a smoked cheese sounds SOOO good!! I'm really excited to try that next!
Kiersten says
Smoked cheese makes everything better! 😀
Laura (Tutti Dolci) says
I've actually never tried grits but these sound so good, love that heirloom tomato topper!
ratgirl says
Yellow corn grits are far superior to white and are tricky to come by outside of the South. You can visit an old water mill in Durham that has been grinding them on the same equipment for 100+ years. The recipe looks neat...I'll have to look into veganizing it! 🙂 My favorite way to eat grits, though, is with maple syrup or just salt and pepper and nothing else. They really can stand on their own.
It sounds like we're nearly neighbors, since I'm in Raleigh, with my husband, cats, dog, degus, chinchilla, turtles, and foster rats (all rescues, of course...and people still think only dogs and cats show up at the shelter!) I know what you mean about not getting out and doing everything you plan to, but even on a slower schedule, you can see a lot of cool stuff around here. Have fun!
Kiersten says
I think this could be easily veganized with Daiya cheese and maybe a touch of liquid smoke or smoked salt. I've never tried grits with maple syrup--I am intrigued!
We're in Wake Forest, with 4 rescue cats. High fives for rescues! (I'm going to have to Google degus, though.) 🙂