This recipe for creamy, tacky smoked cheddar grits topped with slices of heirloom tomatoes, then broiled to perfection, is so scrumptious!
Lastly Exploring North Carolina
We’ve lived in North Carolina for a bit of over two years now and we nonetheless haven’t had the prospect to discover very a lot. One of many causes we have been so enthusiastic about shifting right here is that there appeared to be a lot extra to do within the space—nicely, a minimum of in comparison with Wisconsin. (No offense, Wisconsin.) We had plans to drive to the mountains or coast as soon as a month, to do weekend journeys to Virginia and Washington DC. And in two years, we’ve hardly achieved any of that. Sort of unhappy, proper?
It looks like there’s all the time one thing getting in the best way of these things—working longer hours than we must always, spending weekends working errands or doing issues round the home, that type of factor. After which earlier than you realize it, you’ve lived someplace for 2 years and also you haven’t even seen it. So I’m making it my objective for the remainder of the 12 months to see extra North Carolina sights, do extra North Carolina issues, and eat extra North Carolina meals.
The Grit on Grits
Like grits! I first tried them final month—I ordered a veggie burger and the choices for sides have been fries, a baked potato, or cheddar grits, and on impulse, I replied “Grits!” when the server requested which I wished. After which as quickly as he walked away, I believed, “Oh crap, why did I simply order grits? Who eats grits with a burger?!” However I ended up loving them, which shouldn’t have been a shock since I really like polenta too, which is type of comparable. Hooray for corn-based porridge!
I used an area model of yellow grits (Julia’s Pantry Natural Yellow Grits) on this recipe, though historically grits are normally white. You should utilize fast cooking grits too for those who favor—simply comply with the instructions on the bundle, since they’ll have a a lot shorter cooking time. After the grits have been completed cooking, I whisked in some smoked cheddar cheese, divided them into giant ramekins, and topped every one with a slice of heirloom tomato that I had purchased on the farmers market that morning. I’m not a fan of uncooked tomatoes, so I put the ramekins underneath the broiler till the tomatoes have been gentle and simply starting to blister.
I don’t suppose I’m going to be attempting North Carolina barbecue anytime quickly and if I do the entire biscuits-and-gravy factor, I’m going to have to determine the way to pull off a vegetarian model, however grits will certainly be a staple in our pantry any more.
Smoked Cheddar Grits with Broiled Heirloom Tomatoes
Creamy cheddar grits topped with broiled heirloom tomatoes.
- Prep Time: 5 minutes
- Prepare dinner Time: 55 minutes
- Complete Time: 1 hour
- Yield: four servings
- 2 cups water
- 2 cups reduced-fat milk
- 1 cup grits
- 2/three cup smoked cheddar cheese, shredded
- 1 clove garlic, minced
- 1 tbsp butter
- salt and pepper, to style
- four slices heirloom tomatoes
- Carry the water and milk to a boil in a big saucepan. Whisk within the grits, cowl, and scale back warmth to low. Stir typically and cook dinner till thick and creamy, 30–45 minutes.
- Preheat broiler. Take away saucepan from warmth and whisk within the cheese, garlic, and butter, then season to style with salt and pepper.
- Divide the grits into 4 giant ramekins which have been sprayed with oil or cooking spray. (If you happen to don’t have giant ramekins or mini cocottes, about 6 small ramekins will work.) Prime every ramekin with a slice of tomato, evenly spray the tomato with oil, then sprinkle a bit of further salt and pepper on high.
- Place ramekins on a baking sheet and broil for five–10 minutes, or till the tomato is softened and beginning to blister.
This submit was initially revealed on 19 August 2013.