Best Creamy Rice Grits With Tomato Relish Recipes

CREAMY RICE GRITS WITH TOMATO RELISH

Steps:

• HOW TO MAKE YOUR OWN RICE GRITS: Although you can order Carolina Gold Rice Grits online you can also make your own. "To do so, freeze your favorite good-quality long-grain rice (I bought organic standard long grain white rice) for 30 minutes to make it brittle. Then, working in batches, grind it a few times in a spice mill until the grains are very coarsely ground into rough, uneven pieces about a third of the original grain's size. Transfer the mixture to a medium strainer set over a bowl to sift out the "dust," then use the remaining pieces in any recipe that calls for rice grits." CG says ^^this step was easier said than done. My version was much easier: after removing the rice from the freezer I ground the rice to the same consistency as regular (corn) grits that they were virtually identical in appearance except for those little black specks in corn grits. If you don't know what traditional grits look like, go to Google and search for an image to guide you. I skipped the strainer part, too. (Uh, CG -- I must ask -- Isn't this in essence Cream of Rice™? Yes, but it's glorified Cream of Rice™, I answer!).
• Mix tomatoes and shallot in a small bowl. Season with salt and pepper to taste; set aside.
• Bring 12 cups water to a boil in a large saucepan.
• Stir in grits and season with salt. Reduce heat to medium; simmer grits until almost tender, about 15 minutes.
• Drain, reserving 2 cups cooking liquid; return liquid and grits to saucepan. Another Note: because of the manner in which I ground the rice there was no liquid left to drain. I cooked the rice as indicated in Step # above, then another 5-6 minutes as directed in the following Step.
• Stir over medium heat until creamy, 5-6 minutes.
• Add cheese and butter; stir to melt. Stir in lemon juice; season with salt and pepper.
• Transfer to a large wide bowl, forming a well in center.
• Stir olive oil into tomato mixture; pour into well.

CREAMY GRITS WITH TOMATO GRAVY AND GREENS

Steps:

• For the grits: Bring the milk and salt to a boil in a medium saucepan over medium heat. Add the grits, stirring with a fork to prevent any lumps from forming. Once the grits have started to thicken, reduce the heat to low and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove from the heat and cover to keep warm.
• For the tomato gravy: Meanwhile, in a large skillet over medium heat, heat the oil until it shimmers. Add the grape tomatoes, sugar and garlic and cook until the tomatoes start to soften, 3 to 5 minutes. Add 2 tablespoons of the butter; let melt. Stir in flour and cook until starting to brown, 1 to 2 minutes. Whisk in the broth, tomato paste, salt and pepper until smooth. Continue cooking until the mixture comes to a boil; it will thicken as it heats. When thick like a gravy, remove from the heat and stir in the remaining 2 tablespoons butter.
• Serve the warm grits in shallow bowls, topped with tomato gravy and collard greens.
• Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
• Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.

CREAMY GRITS (RICE COOKER)

Steps:

• Put all ingredients into rice cooker bowl and stir to combine. Set to porridge cycle.
• About 10 minutes into the cycle, stir. (I often don't get around to this, and they turn out fine),.
• I serve with a pat of butter and a spoonful of cherry or other preserves.