Corn Grits with Roasted Tomatoes

I’ve made this to the letter as well as altered it slightly with this roasted tomato recipe. All the ways, it’s fantastic! With very fresh seasonal corn, I grill the corn then cut the kernels and add it to the grits. The goat cheese really adds something, but it works well without it. Via The Kitchn.


  • 1 pint cherry tomatoes, sliced in half
  • 1 cup stone-ground grits, rinsed [I use quick cook, so my grits come together in about 10 minutes. But stone-ground are obviously the best if you have them.]
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 1 cup corn kernels
  • 1/4 cup goat cheese, plus more for garnish
  • Kosher salt
  • Butter (optional) [Is butter optional?! Nah. . .]
  • Good-quality olive oil, for garnish
  1. Preheat oven to 400 °. Toss tomatoes with olive oil and kosher salt and arrange on a sheet pan cut side up. Cook for approximately one hour until they are soft, shriveling, and turning golden brown. [I doubt you really need to roast the tomatoes that long–maybe half this time– but you can decide based on how they’re looking.]
  2. Meanwhile, for the grits, bring milk and water to a gentle boil in a heavy sauce pan. Add grits and reduce heat to medium low. Whisk occasionally at first, then whisk more frequently as the grits begin to thicken, watching carefully to make sure the bottom of the pot does not scald. Cook until the grits are thick and creamy, about 45 minutes to an hour. [Or less time if you’re not using stone-ground.] Add more liquid if you feel they are too thick, and continue cooking until desired consistency is reached. Season generously with salt and a dallop of butter, adjusting to personal taste. (Grits can usually handle way more salt than you might think they can.)
  3. Stir the corn and goat cheese into the grits. Adjust seasoning, to taste. Top the grits with roasted tomatoes. Drizzle with olive oil and garnish with additional goat cheese crumbles.

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