That’s right! I said grits!
Coarsely ground white corn meal. You either love them or hate them. I am in the lovers group but don’t mind the haters. It just means more for me. I’m not here to make you eat grits. Nope, nuh uh. I’m just here to offer a super easy, great grits recipe to those who already love them. Now, if you are a hater and you still feel the need to give this recipe a try, then do it!. Broaden your horizons. Live the dream. Embrace the southerner you were meant to be.
p.s. don’t tell anyone, but polenta is just yellow grits. shushhhh.
Onward! Gather the necessities.
Pour the 4 cups of vegetable broth into a 2 quart stock pot. Set it on the stove and bring to a boil.
While that’s heating, grab the tomatoes, core them and chop them up.
Once the broth reaches a boil, stir in the quick cooking grits and the diced tomatoes. Throw in some salt, too.
Stir it up real good and return to a boil. Then, lower the heat to simmer and cook, stirring frequently, for 15 to 20 minutes. Just until the grits are tender.
While that’s happening, get out your cheese a grate it up. You’ll need 1 & 1/2 cups of it.
When the grits reach the tender stage, remove the pot from the heat and add in the butter and cheese. Mix it up real good. You want that melted cheese to be in every bite.
Now, comes the hard part. You need to let it rest for 5 minutes. I know, I know, it’s hard. Your patience will be rewarded.
Now, pour it into a dish and serve!
Here’s a bonus for you! If you add in a whole, 4 oz can of diced green chiles when you add in the tomatoes & grits, you’ll have Chile Cheese Tomato Grits. Just as yummy!
- 4 cups of vegetable broth
- 1 cup quick cooking grits
- 2 large tomatoes – ½ inch dice
- 1½ cups shredded cheddar cheese
- 1 Tablespoon butter
- 1 teaspoon salt
- In a 2 qt pan, bring the broth to a boil. While it's heating, dice the tomatoes.
- When the broth reaches a boil, mix in the diced tomatoes, the teaspoon of salt and the grits.
- Return to a boil, then reduce the heat and simmer, stirring often, for 15 to 20 minutes. As it cooks, shred the cheese.
- When the grits are tender, remove from heat and add in the tablespoon of butter and the cheese. Stir to combine. Let stand 5 minutes, then plate and serve.
- Bonus version: For chile cheese grits, when you are adding the tomatoes and grits, also add in one whole 4 oz can of diced green chiles. Finish recipe as written.