Grits With Broiled Tomatoes Food

GRITS WITH BROILED TOMATOES

Steps:

• Bring 4 cups of water and salt to a boil in a medium pot over high heat. Stirring constantly, add grits in a slow, steady stream. Lower heat to maintain a rapid simmer and cook, stirring, until water is absorbed and grits are smooth, about 5 minutes. Remove from heat and stir in butter and 1 1/2 cups cheddar. Season to taste with salt and pepper.
• Preheat broiler. Divide grits among six small, shallow, ovenproof bowls. Sprinkle evenly with bacon and top with a tomato slice. Sprinkle with remaining 1/2 cup cheese. Transfer bowls to a rimmed baking sheet and broil until cheese melts and is bubbling, about 1 minute. Serve immediately.

TOMATO GRITS WITH FRIED EGGS

Steps:

• Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
• Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.

BAKED TOMATO GRITS

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet.
• Add the 2 tablespoons of butter to a medium-sized saucepan over medium heat. Once the butter foams, add the shallots and garlic and saute until tender, about 3 to 4 minutes. Stir in the tomato paste, then add the chicken broth, and whipping cream and bring to a simmer.
• Once simmering, slowly and gradually whisk in the grits. Keep stirring until the grits become thick, about 8 to 10 minutes. Add the chopped sun-dried tomatoes and stir until thoroughly mixed. Season with salt and pepper, to taste.
• Add the grits to the prepared skillet and top with the crumbled goat cheese. Bake for about 25 to 30 minutes. Remove the skillet from the oven and let cool for 5 to 10 minutes before serving. Slice into triangles and serve.

CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350°F
• Generously butter 8x8x2-inch glass baking dish.
• Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan.
• Gradually whisk in grits and return mixture to boil, whisking occasionally.
• Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes.
• Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally.
• Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer.
• Stir in tomatoes and thyme.
• Season to taste with salt and pepper.
• Pour into prepared dish.
• Sprinkle goat cheese over.
• Bake until cheese softens, about 15 minutes.
• Garnish with chives, if desired, and serve immediately.

CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish. Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and thyme. Season to taste with salt and pepper. Pour into prepared dish. Sprinkle goat cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.

BROILED TOMATOES

Steps:

• Place an oven rack 6 inches from the top of the oven, preheat the broiler, and and arrange tomato slices on a foil-lined baking sheet.
• Combine olive oil, basil, oregano, garlic, salt, and pepper in a bowl and brush onto the tops of the tomatoes.
• Combine bread crumbs, mozzarella cheese, and Parmesan cheese in a small bowl and sprinkle the mixture over the tomatoes.
• Place under the broiler until topping starts to brown, 3 to 4 minutes, checking frequently to avoid burning.
• Transfer tomatoes to a plate, drizzle with balsamic vinegar, and serve.

BROILED BLUE CHEESE TOMATOES

Steps:

• Set an oven rack 4 to 5 inches from the heat source and preheat the oven's broiler.
• Melt butter in a small skillet over medium heat. Stir in panko bread crumbs and garlic powder until well combined and cook until bread crumbs are very lightly browned, 1 to 2 minutes. Remove from heat.
• Cut tomatoes in half lengthwise and place on a baking sheet, cut sides up. Brush with olive oil and sprinkle with salt and pepper. Broil tomatoes until warmed through and lightly browned, about 3 minutes.
• Finely chop blue cheese if there are any large chunks. Sprinkle on top of tomatoes, then top with bread crumb mixture. Broil until cheese is melted and bread crumbs are golden brown, about 1 more minute. Watch carefully, as bread crumbs can burn quickly.

STUFFED TOMATOES WITH GRITS AND RICOTTA

Steps:

• In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
• Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
• Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
• Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

BROILED PARMESAN TOMATOES

Steps:

• Preheat a broiler according to manufacturer's recommendations. Line a baking sheet or small sheet pan with aluminum foil.
• Slice tomatoes in half crossways. Slice thin slices off of the round part of the tomato halves so they will sit straight on the pan.
• Place tomato halves on the prepared pan and sprinkle with salt, pepper, and Italian seasoning to taste.
• Place seasoned tomatoes under the broiler and broil about 4 minutes. Be sure to watch carefully, so they won't burn.
• Sprinkle 1 tablespoon grated Parmesan cheese on each tomato half, and return to the broiler.
• Broil until Parmesan cheese is melted and bubbly, 45 seconds to 1 minute.
• Transfer broiled tomatoes on a plate or serving platter and garnish with fresh parsley, if desired. Serve warm.

BROILED TOMATOES

Steps:

• Place 4 halved tomatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Broil until lightly charred, 8 minutes, rotating sheet halfway through.

GRITS WITH BROILED TOMATOES RECIPE

Steps:

• 1. Bring 4 cups of water and salt to a boil in a medium pot over high heat. Stirring constantly, add grits in a slow, steady stream. Lower heat to maintain a rapid simmer and cook, stirring, until water is absorbed and grits are smooth, about 5 minutes. Remove from heat and stir in butter and 1 1/2 cups cheddar. Season to taste with salt and pepper. 2. Preheat broiler. Divide grits among six small, shallow, ovenproof bowls. Sprinkle evenly with bacon and top with a tomato slice. Sprinkle with remaining 1/2 cup cheese. Transfer bowls to a rimmed baking sheet and broil until cheese melts and is bubbling, about 1 minute. Serve immediately.

GRITS WITH SUN-DRIED TOMATO PESTO AND GOAT CHEESE

Steps:

• Preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
• Bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
• Whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
• Stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.