Tomatoes And Grits Recipe

Boil liquids

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 teaspoon of the salt.

Add grits and simmer

Slowly whisk in 1 cup stone-ground yellow grits to avoid lumps. Reduce heat to low, cover partially, and simmer gently, stirring often, for 20–25 minutes until thick and creamy. Adjust heat to maintain a gentle simmer so grits do not stick.

Finish grits

When grits are tender and creamy, remove from heat. Stir in 2 tablespoons unsalted butter, 1 cup grated sharp cheddar, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon sea salt (or to taste). Taste and adjust seasoning. Keep covered and warm while preparing tomato topping.

Sauté aromatics

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Add 1/2 cup finely diced yellow onion and sauté until softened and translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant.

Cook tomatoes

Add 3 cups diced fresh tomatoes (or drained canned) and 1 tablespoon tomato paste. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, for 8–10 minutes to break down the tomatoes and concentrate flavor.

Season topping

Stir in 1/2 teaspoon brown sugar, 1 tablespoon apple cider vinegar, 2 tablespoons chopped fresh basil, 1 teaspoon fresh thyme leaves, 1/4 teaspoon red pepper flakes, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Simmer 2–3 more minutes. Taste and add 1 teaspoon lemon juice if you want brighter acidity.

Finish topping

Turn off heat and let the topping rest for a few minutes to thicken slightly. If desired, mash a few chunks for a more cohesive texture. Keep warm until serving.

Spoon hot grits into shallow bowls. Top each portion with a generous spoonful of the warm tomato topping.

Drizzle about 1 teaspoon olive oil or melted butter over each serving, sprinkle with 2 tablespoons grated Parmesan if using, and garnish with extra chopped basil or parsley.

Serve immediately while hot. Leftovers: store grits and topping separately in the refrigerator for up to 3 days; reheat gently with splash of milk for grits.