Roasted Tomato Grits with Goat Cheese
The ultimate comfort food, Roasted Tomato Grits with Goat Cheese is creamy and satisfying, making it a perfect choice for an easy weeknight dinner. The sweetness of roasted tomatoes combined with tangy goat cheese creates an irresistible flavor. Enjoy this dish tonight for a warm and fulfilling experience!
Equipment
- Frying Pan
- Whisk
- Oven
- Large Pot
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 pint cherry tomatoes halved
- 1 cup stone-ground grits
- 2 cups whole milk
- 1 cup water
- 1 cup fresh corn kernels blanched briefly in boiling water
- 1/4 cup goat cheese plus more for garnish
- 1 tablespoon butter
Instructions
- Preheat oven to 400ºF. Toss tomatoes with olive oil and kosher salt and arrange on a foil or parchment-lined baking sheet cut side up. Cook for approximately 45-55 minutes or until they are soft and shriveled, and the bottoms are beginning to brown.
- Meanwhile, for the grits, bring milk and water to a gentle boil in a heavy sauce pan. Slowly whisk in grits. Reduce heat to medium low and cook, whisking often, until grits begin to thicken. Add more water if necessary to achieve desired consistency. Cook until the grits are tender, about 45 minutes to an hour.
- Stir in butter, corn, and goat cheese. Season generously with salt and pepper to taste. Top with roasted tomatoes and additional goat cheese crumbles.
Notes
- Storage: Store leftover grits in an airtight container in the refrigerator for up to three days. Reheat with a splash of milk for creaminess.
- Freezing: While grits can be frozen, they may change texture. Freeze in small portions for easy reheating.
- Pairing: Serve this dish as a side for grilled chicken or fish for a delightful contrast.
- Experiment: Feel free to add herbs like basil or thyme for an extra layer of flavor.
- Presentation: Garnish with fresh herbs to enhance the visual appeal of the dish.