Cheese Grits and Roasted Tomatoes

Southern Living
Cheese Grits and Roasted TomatoesRecipe
Photo: Iain Bagwell; Styling: Caroline M. Cunningham


Make a double batch of the versatile Roasted Tomatoes, and pair the juicy gems with a cheese tray, salad, or grilled meat.
Makes 4 servings


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1/2 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons kosher salt
1 cup uncooked stone-ground yellow grits
2 ounces cream cheese
1/4 cup finely grated extra-sharp Cheddar cheese
Garnish: fresh chives


Hands-on: 25 Minutes
Total: 1 Hour, 5 Minutes

1. Bring first 3 ingredients and 3 cups water to a boil in a medium saucepan over medium-high heat. Stir in grits, and reduce heat to medium-low. Cover and simmer, stirring occasionally, 15 to 20 minutes or until tender.

2. Fold in both cheeses, stirring until melted; remove from heat. Cover and let stand 5 minutes. Transfer to a serving platter. Top with Roasted Tomatoes.

Note: Add up to 1/4 cup water after cooking grits, if desired, for a thinner consistency.

Created date

March 2014