Smoked Cheddar Grits with Broiled Heirloom Tomatoes

Smoked Cheddar Grits with Broiled Heirloom Tomatoes Recipe

Creamy cheddar grits topped with broiled heirloom tomatoes.



  • 2 cups water
  • 2 cups reduced-fat milk
  • 1 cup grits
  • 2/3 cup smoked cheddar cheese, shredded
  • 1 clove garlic, minced
  • 1 tbsp butter
  • salt and pepper, to taste
  • 4 slices heirloom tomatoes


  1. 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.
  2. Preheat broiler. Remove saucepan from heat and whisk in the cheese, garlic, and butter, then season to taste with salt and pepper.
  3. 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.
  4. Place ramekins on a baking sheet and broil for 5–10 minutes, or until the tomato is softened and starting to blister.