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Cheese Grits and Roasted Tomatoes

Photo: Iain Bagwell; Styling: Caroline M. Cunningham

 

Hands-on time 25 mins
Total time 1 hr, 5 mins
Yield Makes 4 servings
Make a double batch of the versatile Roasted Tomatoes, and pair the juicy gems with a cheese tray, salad, or grilled meat.

Ingredients

  • 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
  • Roasted Tomatoes
  • Garnish: fresh chives

How to Make It

  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.

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