Monday, January 17, 2011

Baked Grits with Rosemary, Roasted Tomatoes and Goat Cheese

This makes a nice company dish! Serve it with grilled steaks or grilled shrimp. Bake it in individual dishes for a special occasion. Or make it for family dinner... either way, its a real treat!

Baked Grits with Rosemary, Roasted Tomatoes and Goat Cheese
18 cherry (or grape) tomatoes, sliced in half
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon olive oil
5 cups water
1 cup old fashion grits (NOT instant!)
1 teaspoon salt
1 tablespoon butter
2 tablespoons chopped fresh rosemary, or to taste
1 cup fresh goat cheese, crumbled

Preheat oven to 400. Place tomatoes cut side up on a small baking sheet, sprinkle with salt and pepper and drizzle with oil. Roast tomatoes in oven for 15 minutes. Remove from oven and set aside.

Butter an 8 to 10-inch round baking dish with sides at least 1-inch high. Bring water to boil in large saucepan. Slowly add grits and salt, stirring constantly. Reduce heat to low and simmer for 20 minutes until grits are nicely thickened. Whisk in butter and pour grits into buttered baking dish. Dot grits with tomatoes, sprinkle with rosemary and goat cheese. Bake for 30 minutes. Serves 6.

Helen's Notes: Use the amt of goat cheese to your taste. I reduced it to 1/2 cup.

Small Roma tomatoes work, too. Just cut in half lengthwise. Even folks who proclaim not to like grits, love this side dish.

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