BAKED TOMATO GRITS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet.
- Add the 2 tablespoons of butter to a medium-sized saucepan over medium heat. Once the butter foams, add the shallots and garlic and saute until tender, about 3 to 4 minutes. Stir in the tomato paste, then add the chicken broth, and whipping cream and bring to a simmer.
- Once simmering, slowly and gradually whisk in the grits. Keep stirring until the grits become thick, about 8 to 10 minutes. Add the chopped sun-dried tomatoes and stir until thoroughly mixed. Season with salt and pepper, to taste.
- Add the grits to the prepared skillet and top with the crumbled goat cheese. Bake for about 25 to 30 minutes. Remove the skillet from the oven and let cool for 5 to 10 minutes before serving. Slice into triangles and serve.
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Fredrick David Kametu
[email protected]I love the idea of adding tomatoes to grits. I bet it gives them a really nice flavor.
Gustavo Bassson
[email protected]These grits sound like the perfect comfort food for a cold winter day.
Dakota Palmieri
[email protected]I'm definitely going to make these grits for my next breakfast party.
Mussa Luther
[email protected]These grits look amazing! I can't wait to try them.
Lisa Limoges
[email protected]I'm not sure what I did wrong, but my grits turned out lumpy. I think I might have added too much milk.
Jp tiny Labschagné
[email protected]These grits were a little bland for my taste. I think I would add some more salt and pepper next time.
Lincoln Paxton
[email protected]I followed the recipe exactly and the grits turned out perfect. They were creamy and cheesy, with just the right amount of spice.
Sawabu Zulu
[email protected]These grits were easy to make and turned out great. I'll definitely be adding them to my regular breakfast rotation.
Official Trap
[email protected]I'm not usually a grits fan, but these were delicious. The tomatoes and cheese really made them.
Arman Manoj
[email protected]I made these grits for a brunch party and they were a huge success. Everyone loved them!
Mlungisi Buthelezi
[email protected]These baked tomato grits were a hit with my family. They were creamy, cheesy, and flavorful. The tomatoes added a nice sweetness and acidity that balanced out the richness of the grits. I will definitely be making this dish again.