GRITS WITH BROILED TOMATOES AND BACON

GRITS WITH BROILED TOMATOES AND BACON image

Yield 6 servings

Number Of Ingredients 10

1/2 tsp. coarse salt
1 Cup white grits (or polenta)
2 Tbsp. unsalted butter
8 oz. (2 cups) coarsely grated cheddar cheese divided
Freshly ground pepper
4 slices thickly sliced cooked bacon, crumbled
For the broiled tomatoes:
2 large tomatoes, sliced 1/2" thick
1 (+)tsp. olive oil
coarse salt and ground pepper

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 with salt and butter. 2. Preheat broiler. Divide grits among six small (1 cup?) ovenproof bowls/ramekins. Sprinkle evenly with bacon and top with a broiled tomato slice. Sprinkle bowls with remaining cheese. Transfer bowls to a rimmed baking sheet and broil until cheese melts and is bubbling, about 1 minute. Serve immediately. 3. For the broiled tomatoes: Preheat broiler. Place sliced tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Broil until softened, 3 plus minutes.(Can be done first and kept warm)