So, to say I’m obsessed with this meal would be putting it lightly. Mother made it down in Savannah and I’ve since whipped it up twice back home. I served it once on it’s own as a veggie supper and a second time as a side with our favorite Barefoot Contessa flank steak.
Cheese Grits and Roasted Tomatoes
From Southern Living May 2014
Serves 4
1/2 cup heavy cream
2T. butter
1c. uncooked stone ground yellow grits (I used quick grits since that’s what I have. Same recipe, just cooks faster.)
2oz. cream cheese
1/4 c. grated extra sharp cheddar cheese
Roasted Tomatoes
garnish: fresh chives
1. Bring first 2 ingredients and 3 cups water to a boil. Stir in grits and reduce heat to medium-low. Cover and simmer, stirring until finished.
2. Whisk in cheeses and remove from heat. Top with roasted tomatoes.
Roasted Tomatoes
Preheat oven to 400. Toss 1lb. halved cherry tomatoes; 1 T. extra virgin olive oil; 1 T. red wine vinegar; 1 tsp. honey; 1/4 tsp salt and 1/4 tsp pepper in a baking dish. Let stand 10 minutes. Bake 18 mins or until tender.
Note: I used 2 pints of grape tomatoes and doubled the sauce mix because it’s SOOOO yummy. I also needed to add about 5 mins to the cooking time.
I expect it will become a summer staple with all of the grape tomatoes we’re growing in the garden!! Speaking of which, things are shaping up nicely this year…
Happy Sunday, y’all!
xoxo
