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
1 cup yellow stone-ground grits
2 large Creole tomatoes, chopped
½ cup bacon, chopped
¼ cup butter
¼ cup sliced garlic
3 cups water
½ cup heavy whipping cream
1 tsp salt
2 tbsps canned chopped green chiles
¼ cup shredded mild Cheddar cheese
In a heavy-bottomed saucepan, cook bacon until crisp. Reserve drippings
in pan. Add tomatoes, butter and garlic. Sauté until garlic
is tender. Mix in water, cream, salt and chiles then bring to a
boil. Gradually stir in grits, blending well. Reduce heat to medium-low.
Cover and cook 15–20 minutes, stirring occasionally until
thickened. Remove from heat then blend in cheese until melted. Pour
grits into a shallow baking dish until ½ inch–¾
inch thick. Place in refrigerator until grits are cool and set.
With a 3-inch round cookie cutter, cut out grits patties. Set on
a plate and top with crawfish étouffée, shrimp Creole
or eggs Benedict with hollandaise sauce.