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Tomato Grits: A Southern Comfort Classic

The first time I had tomato grits, I was skeptical, to say the least. I had grown up eating grits as a simple, creamy breakfast staple, often with just a pat of butter and a sprinkle of salt. But then, I visited a small cafe in Charleston, South Carolina, and they served grits as a side dish, loaded with tomatoes, cheese, and a hint of spice. The combination was a revelation – the creamy, comforting texture of the grits perfectly balanced by the bright acidity of the tomatoes and the richness of the cheese. I was instantly hooked and spent the rest of my trip trying to recreate the dish in my mind.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8-10
Yield: 1 Casserole
Dietary Type: Vegetarian

Ingredients

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits, not the instant variety
1/2 cup butter, plus 1 tablespoon butter, divided
1/3 cup chopped green onion
1 (6 ounce) package Kraft garlic cheese rolls
2 1/2 cups shredded cheddar cheese, divided
1 (10 ounce) can Ro-Tel diced tomatoes with green chilies
2 eggs, slightly beaten

Equipment Needed

9″ x 11″ casserole dish
Medium saucepan
Whisk or spoon
Measuring cups and spoons

Instructions

Preheat your oven to 350 degrees F (175 degrees C). While the oven is heating, lightly grease a 9″ x 11″ casserole dish with cooking spray or butter. This will prevent the grits from sticking and make serving easier.
In a medium saucepan, combine the water and milk. Bring the mixture to a rolling boil over medium-high heat. Watch carefully, as milk can boil over quickly.
Once boiling, add the salt. Then, slowly stir in the quick-cooking grits. It’s crucial to add the grits gradually while stirring continuously to prevent clumps from forming. Return the mixture to a boil.
Once it’s boiling again, continue to stir the grits for one full minute. This ensures they begin to thicken evenly.
Reduce the heat to low, cover the saucepan with a lid, and cook for three minutes. This allows the grits to soften and absorb the liquid.
Remove the lid and stir in ½ cup (one stick) of butter. Stir until the butter is completely melted and incorporated into the grits.
Cover the saucepan again and continue to cook for an additional 3-5 minutes, or until the grits are thick and creamy. Stir occasionally to prevent sticking. The consistency should be similar to a thick porridge.
Remove the saucepan from the heat and set aside.
In a separate skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the chopped green onion and sauté until softened and fragrant, about 2-3 minutes. Be careful not to burn the onions.
Add the sautéed green onions, the Kraft garlic cheese rolls (cut into small pieces for easier melting), and 1 1/2 cups of the shredded cheddar cheese to the cooked grits. Stir continuously until all the cheese is completely melted and the mixture is smooth and creamy.
Add the Ro-Tel diced tomatoes with green chilies to the grits mixture and stir well to combine. The tomatoes will add moisture and a touch of spice to the dish.
In a separate small bowl, lightly beat the two eggs. To prevent the eggs from scrambling when added to the hot grits, you need to temper them. This involves gradually adding a small amount of the hot grits mixture to the beaten eggs while whisking constantly. This will slowly raise the temperature of the eggs and prevent them from cooking too quickly.
Pour the tempered egg mixture into the main grits mixture and stir well to combine.
Pour the entire mixture into the prepared 9″ x 11″ casserole dish. Spread it evenly.
Bake in the preheated oven for 40 minutes.
Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool slightly before serving. This will allow the grits to set up a bit and make it easier to slice and serve.

Expert Tips & Tricks

Grits Selection: Using quick-cooking grits is crucial for this recipe as it ensures the grits cook properly within the specified time. Stone-ground grits, while delicious, require a much longer cooking time.
Cheese it Up: Don’t be afraid to experiment with different types of cheese. Pepper jack, Monterey Jack, or even a smoked Gouda can add unique flavors to the dish.
Spice Level: If you prefer a milder flavor, use mild diced tomatoes instead of the Ro-Tel with green chilies. You can also add a pinch of cayenne pepper or a dash of hot sauce for an extra kick.
Make Ahead: This dish can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.
Prevent Sticking: To ensure the grits don’t stick to the bottom of the saucepan during cooking, use a heavy-bottomed saucepan and stir frequently.
Reheating: To prevent the grits from drying out when reheating, add a splash of milk or water before microwaving or baking.

Serving & Storage Suggestions

Tomato Grits is delicious served as a side dish with grilled chicken, shrimp, or pork. It also makes a hearty and satisfying vegetarian main course. Garnish with a sprinkle of fresh chopped parsley or a dollop of sour cream for added flavor and presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 1-minute intervals, stirring in between, until heated through. You can also reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

Freezing is not recommended, as the texture of the grits may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	378.5 kcal	N/A
Calories from Fat	248 g	66%
Total Fat	27.6 g	42%
Saturated Fat	16.9 g	84%
Cholesterol	129.6 mg	43%
Sodium	782.3 mg	32%
Total Carbohydrate	19.4 g	6%
Dietary Fiber	0.4 g	1%
Sugars	0.5 g	2%
Protein	13.8 g	27%

Variations & Substitutions

Vegan Tomato Grits: Substitute the milk with unsweetened almond milk or soy milk. Use a vegan butter alternative and vegan cheddar cheese. Omit the eggs or replace them with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
Spicy Tomato Grits: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the grits mixture for an extra kick. You can also use pepper jack cheese for a spicier flavor.
Italian Tomato Grits: Substitute the Ro-Tel tomatoes with a can of diced tomatoes with Italian herbs. Add a sprinkle of dried oregano and basil to the grits mixture. Use mozzarella or Parmesan cheese instead of cheddar.
Seafood Tomato Grits: Add cooked shrimp, crab, or scallops to the grits mixture for a seafood-inspired dish.
Bacon Tomato Grits: Add cooked and crumbled bacon to the dish for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use instant grits for this recipe?
A: No, instant grits are not recommended. Quick-cooking grits provide a better texture and flavor for this dish.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking.

Q: How do I prevent the grits from sticking to the bottom of the pan?
A: Use a heavy-bottomed saucepan and stir frequently during cooking.

Q: Can I freeze leftover tomato grits?
A: Freezing is not recommended, as the texture of the grits may change upon thawing.

Q: What can I serve with tomato grits?
A: Tomato grits are delicious served as a side dish with grilled chicken, shrimp, or pork. They also make a hearty vegetarian main course.

Final Thoughts

Tomato Grits is a versatile and comforting dish that is perfect for any meal. With its creamy texture, cheesy flavor, and a hint of spice, it’s sure to become a new favorite. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. I encourage you to try this recipe and share your feedback. Pair it with some crispy fried chicken and a glass of sweet tea for a true taste of Southern comfort!

Tomato Grits Recipe