This dish for velvety, tacky smoked cheddar grits topped with pieces of heirloom tomatoes, then broiled to excellence, is so tasty!
FinallyExploring North Carolina
We’ve resided in North Carolina for a little over 2 years now and we still have not had the opportunity to check out quite. One of the factors we were so thrilled about moving here is that there appeared to be a lot more to do in the location– well, a minimum of compared toWisconsin (No offense, Wisconsin.) We had strategies to drive to the mountains or coast as soon as a month, to do weekend journeys to Virginia and Washington DC. And in 2 years, we’ve barely done any of that. Kind of unfortunate, best?
It appears like there’s constantly something obstructing of this things– working longer hours than we should, investing weekends running errands or doing things around your house, that example. And then prior to you understand it, you’ve lived someplace for 2 years and you have not even seen it. So I’m making it my objective for the remainder of the year to see more North Carolina sights, do more North Carolina things, and consume more North Carolina food.
TheGrit on Grits
Like grits! I initially attempted them last month– I bought a veggie hamburger and the choices for sides were french fries, a baked potato, or cheddar grits, and on impulse, I responded “Grits!” when the server asked which I desired. And then as quickly as he left, I believed, “Oh crap, why did I just order grits? Who eats grits with a burger?!” But I wound up caring them, which should not have actually been a surprise given that I enjoy polenta too, which is type of comparable. Hooray for corn-based porridge!
I utilized a regional brand name of yellow grits (Julia’s Pantry Organic Yellow Grits) in this dish, although typically grits are normally white. You can utilize fast cooking grits too if you choose– simply follow the instructions on the bundle, given that they’ll have a much shorter cooking time. After the grits were ended up cooking, I blended in some smoked cheddar cheese, divided them into big ramekins, and topped every one with a piece of heirloom tomato that I had actually purchased the farmers market that early morning. I’m not a fan of raw tomatoes, so I put the ramekins under the broiler up until the tomatoes were soft and simply starting to blister.
I do not believe I’m going to be attempting North Carolina barbecue anytime quickly and if I do the entire biscuits-and-gravy thing, I’m going to need to find out how to manage a vegetarian variation, however grits will absolutely be a staple in our kitchen from now on.
SmokedCheddar Grits with Broiled Heirloom Tomatoes
Creamy cheddar grits topped with broiled heirloom tomatoes.
- PrepTime: 5 minutes
- CookTime: 55 minutes
- TotalTime: 1 hour
- Yield: 4 portions
- 2 cups water
- 2 cups reduced-fat milk
- 1 cup grits
- 2/3 cup smoked cheddar cheese, shredded
- 1 clove garlic, minced
- 1 tablespoon butter
- salt and pepper, to taste
- 4 pieces heirloom tomatoes
- Bring the water and milk to a boil in a big pan. Whisk in the grits, cover, and lower heat to low. Stir typically and prepare up until thick and velvety, 30–45 minutes.
- Preheat broiler. Remove pan from heat and blend in the cheese, garlic, and butter, then season to taste with salt and pepper.
- Divide the grits into 4 big ramekins that have actually been sprayed with oil or cooking spray. (If you do not have big ramekins or small cocottes, about 6 little ramekins will work.) Top each ramekin with a piece of tomato, gently spray the tomato with oil, then spray a little extra salt and pepper on top.
- Place ramekins on a flat pan and broil for 5–10 minutes, or up until the tomato is softened and beginning to blister.
This post was initially released on 19 August 2013.