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

Matt Moore
Recipe by Southern Living May 2014

Gallery

Iain Bagwell; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
25 mins
total:
1 hr 5 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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