Chef John Folse: Creole tomato grits
(WVUE) - While basic boiled grits are perfect in their simplicity for breakfast, additional ingredients are often added to the grain at bigger meals. Here, ripe Creole tomatoes and cheese are used to give flair to plain grits.
Prep Time: 45 Minutes
Yields: 8 Servings
1 cup yellow stone-ground grits
1 cup diced Creole tomato
½ cup chopped bacon
¼ cup sliced garlic
2 tbsps canned chopped green chiles
3 cups water
½ cup heavy whipping cream
¼ cup butter
salt and black pepper to taste
¼ cup shredded mild Cheddar cheese
In a heavy-bottomed saucepan over medium-high heat, cook bacon until crisp. Add garlic and sauté 1 minute. Add tomatoes and chiles then sauté 5 minutes. Add grits, blending well. Add water, cream and butter, mix well and bring to a boil. Reduce to simmer and cook 15–20 minutes, stirring occasionally. Season to taste using salt and pepper. When creamy and tender, blend in cheese.