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.
Kathryn says
I've never tried grits - that ocean between me and this cheesey goodness is seeming bigger every minute!
Kiersten says
Well, you can make polenta and pretend you're eating grits!
Ash-foodfashionparty says
I've never had grits before but from the looks of it, it looks darn delicious. Your cute little portioned ramekins are so fancy.
Kiersten says
The ramekins are probably my favorite prop--I would use them in every photo if I could. 🙂
McKel Hill, MS, RD, LDN | Nutrition Stripped says
This is such a great classic southern recipe turned beautiful with heirloom tomatoes! Love this 🙂
Honey What's Cooking says
oooh.. this looks so delicious. you are so creative and original. Love that!!!
Andrea says
This looks amazing! If I may throw in a request, I would also love it if you did feel like trying out a veggie version of biscuits and gravy like you mentioned! It's my favorite breakfast but Not eating meat really interferes with that. I've tried making a veggie version if it myself but was only mildly successful.
Kiersten says
I've gotten several requests for biscuits and gravy since posting this, so I'm going to work on it! 🙂
Wendy says
I live in the midwest where grits are not a menu staple, but my extended family lives in SC where grits are a way of life! Grits never looked more delicious than these photos!! The recipe sounds great.
Kiersten says
I grew up in the midwest and remember visiting family in the south when I was a kid and being weirded out by the whole grits thing when we'd go out to breakfast. 🙂
Gretchen says
Gotta admit it, I've never tried grits either, but I totally want to make these! This looks SO yummy! And with the tomatoes. Mmmmm!
But ... let's talk about the adorable little crocks and measuring cup! LOVE them!! SOOO cute!! 🙂
Kiersten says
I bought the crocks when I was in Charleston. They're supposedly a special color made to be sold exclusively in Charleston--so naturally, I had to buy them. 😉
mjskit says
Hooray!!! So glad that you tried grits and loved them! I can't live without them. I have to admit that I've never put a slice of tomato on top, but that's going to change very soon. It looks delicious and just know that it is! Now you need to try some grits and green chile - my favorite! 🙂
Kiersten says
Well, it just so happens that I made grits with roasted poblano peppers this weekend! 😀 And they were delicious!
Sommer @ ASpicyPerspective says
Glad you liked grits! This is a stunningly beautiful recipe! Can't wait to make this! 🙂
Kim @ What's That Smell? says
I've never had grits. I wonder if they are gluten-free. That being said, I cannot hear the word grits and think of the movie "My Cousin Vinnie".
This recipe looks amazing!
Kiersten says
They are gluten-free! And I think My Cousin Vinnie is one of those movies that I've seen bits and pieces of, but never the whole thing, so I think I missed that part. 🙂
Courtney @ The Fig Tree says
I've never had grits before, but also love polenta. I'll have to give this a try. Thanks for sharing! Looking forward to trying something new.
trisha says
But you left out the GREEN tomato!!
trisha
Kiersten says
Yeah, that is one thing that I probably won't be trying anytime soon. 🙂
Erika says
WHAT you live in north carolina?? Guess where I JUST landed last night?! Well, charleston--but we'll be in Raleigh on sat. Small world! These look super gorgeous! I remember the first time I had grits when I came to Texas...so creamy and cheesy--i was like WHAT IS THIS FOOD? I love the idea of topping it with a heirloom tomato slice--seems very local Southern ish. I definitely want to try this!!
Kiersten says
Ahh, Charleston is an amazing city! Honestly, there's not a ton to do in Raleigh, so it might be a little bit of a letdown after Charleston. 😉 We went there last year in the midst of a heatwave (it was about 110º out the whole time we were there) and I really want to go back someday so we can enjoy it without getting heat stroke.
Dina says
those are adorable. great idea!
Hannah says
I lived in NC (moved as a teen) for about 4 years before we went anywhere....I mean I lived exactly 1/2 between the mountains and the ocean in the lovely Piedmont area and didn't make a trip to either until friends were visiting from Minnesota....so very very sad.
I love grits - all kinds and all ways but most especially with cheese.
Kiersten says
Isn't that sad?! I grew up just outside of Chicago and I think we went to the city once a year, if that.
Hannah says
As an aside, I now live in Ohio and we have a fantastic restaurant that does vegetarian biscuits and gravy. Heaven.
Kiersten says
I need to find one of those around here! 🙂
Daniela @ FoodrecipesHQ says
A dish bursting with taste and... smoked cheddar. Yes, please!
Kiran @ KiranTarun.com says
Oh so summery!! I need to try grits ASAP!
Shelly (Cookies and Cups) says
Haven't had grits in a long time, gonna have to try these!
leslie says
You absolutely NEED to try the cheddar, smoked cheddar and gouda from The Cultured Cow Creamery in Durham, NC. (Red Heifer Cheeses) FABULOUS stuff!! The only thing I could imagine making your recipe better is to use their cheeses! No- I don't work there- I just LOVE their cheese! They take such good care of their animals - they've won awards for their humane standards and happy cows give happy milk which makes fabulous cheese. Produce Box carries them and the N. Raleigh Whole Foods does too. Hope you can find them!
Kiersten says
Thank you for the recommendation--I will definitely check them out! (And actually, if they sell their products at the North Raleigh WF, I probably already have!)
Melanie @ Just Some Salt and Pepper says
Yum, I love, love, love cheddar grits.
Toni says
This recipe looks SO GOOD. I bet my husband would love this and you had me at cheddar grits.
Kiersten says
My husband loves this recipe too. I make it with roasted poblanos sometimes and I think that's his favorite!
Lisa @ Greek Vegetarian says
Hello from Greece! Oh if only you could try the fresh tomatoes here – I'm sure you'd convert instantly! This dish looks great Kiersten – might give this a try in the next few days for the family here 🙂
Kiersten says
I hope you're having a fabulous time! Perhaps I should visit Greece for some of these tomatoes? 🙂
Christie says
Welcome to NC! As a native, it is always surprising that people have never heard of, much less tried grits. This looks really tasty! I make cheese grits several times a year and I will definitely give this a try. Your next culinary adventure should be shrimp and grits! Delicious!!
Kiersten says
Thank you! And I don't eat shrimp, but I know I've seen that combo on menus here. 🙂
Susan says
Also great for breakfast--top with a poached or over easy egg.
Put your leftovers in a loaf pan--chill, then slice and saute as a side with dinner.
Top with a turkey or veg chili
Top with a curry (instead of rice)
I've never figured out the difference between grits & polenta except for the name. So call 'em country-style polenta.
Kiersten says
Thanks for the suggestions!