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Roasted Tomato Grits with Goat Cheese

Roasted Tomato Grits with Goat Cheese

We’ve lived in Tennessee for just over four years now, and it’s about time we start earning our Southern credentials. Think of it like the boy scouts for grown ups, but instead of badges for fire starting and knot tying, we’ve got biscuit making and chicken frying. And without a doubt, the foundation of any solid Southern cook is most definitely a big ol’ bowl of grits.

At the rate I’m going I’ll have my grits badge in no time.

Roasted Tomato Grits with Goat Cheese

Granted, I may not have started with the most traditional recipe for grits. Goat cheese isn’t exactly a native Southern staple (blasphemy! it should be!), but that didn’t make me enjoy this any less. You know me, you could stir a spoonful of goat cheese into just about anything and I’d eagerly dig in.

I do think the tomatoes could be roasted with a bit more loving care rather than blasted with the broiler; something more akin to the sugar-roasted tomatoes in this recipe. The lower temperature brings out all the juicy sweetness without turning the skins into leather. And the touch of brown sugar would be a perfect play on the tart goat cheese and rich, creamy grits. And seeing as I definitively just gave myself a serious late-night craving for cheesy grits, and we happen to be headed to the grocery first thing tomorrow morning, this dish may very well find itself on our meal plan again this week.

Roasted Tomato Grits with Corn and Goat Cheese

Yield: 3-4 servings

Total Time: 1 hour 30 min

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

Directions:

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 acheive 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.

Recipe from the Kitchn.

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18 CommentsLeave a Comment →

  1. 1
    Posted On September 5, 2011 at 11:17 pm

    I’m obsessed with roasted tomatoes and goat cheese on chicken, in pastas and covering pizzas but I never thought to add them to grits! Thanks for the idea!

    Reply

  2. 2
    Posted On September 5, 2011 at 11:41 pm

    Oh MY Gosh, Lindsay! Will you please make these when I come up for Food Blog Forum?! ;-) Holy yum!

    Reply

  3. 3
    Posted On September 6, 2011 at 2:39 am

    I love grits with goat cheese! I’ve never tried adding roasted tomatoes… sounds like a great idea!

    Reply

  4. 4
    Posted On September 6, 2011 at 2:55 am

    Oh what a great idea for twisting polenta a little! Love it and on my to-do list!

    Reply

  5. 5
    Posted On September 6, 2011 at 3:46 am

    I’ve never really had proper grits but the combination of flavours in this sounds awesome!

    Reply

  6. 6
    Posted On September 6, 2011 at 7:34 am

    I’ve been DYING to make grits, so after reading this post, it looks like my dreams are coming true.

    y.u.m.

    Reply

  7. 7
    Posted On September 6, 2011 at 8:05 am

    I just wish everyone understood the power and awesomeness of grits! My favorite will always be shrimp and grits (and lots of cheese, obviously), but this looks really good. I love the tomatoes!

    Reply

  8. 8
    Posted On September 6, 2011 at 8:26 am

    this is such a great idea for grits. Need to try this tomorrow!

    Reply

  9. 9
    Posted On September 6, 2011 at 10:46 am

    Slow roasted tomatoes make one of my most favorite salsas, too.

    Yummy!!! The sweet of the tomatoes with the tang of the goat cheese makes my tastebuds sing!

    Reply

  10. 10
    Posted On September 6, 2011 at 11:09 am

    Tomatoes and goat cheese is a winning combination always and one of my favourites, especially in summer.

    Reply

  11. 11
    Posted On September 6, 2011 at 2:01 pm

    I love that you seem to love goat cheese just as much as I do. I ate lots of it this summer in France, and I could still eat it daily. Thanks for the inspiration.

    Reply

  12. 12
    Posted On September 6, 2011 at 2:57 pm

    I love this idea. Slow roasted tomatoes are my favorite thing this summer and I’ve already made and frozen 4 or 5 batches to keep back for winter.

    I need to make some just to EAT now! Especially with these grits.

    Reply

  13. 13
    Posted On September 6, 2011 at 7:22 pm

    This looks awesome. I agree with Jessica…are you making this for us? ;)

    Reply

  14. 14
    Posted On September 6, 2011 at 10:47 pm

    I love roasted tomatoes! Great dish!

    Reply

  15. 15
    Posted On September 7, 2011 at 4:25 pm

    I have some goat cheese I’ve been looking for a use for. This recipe fits the bill. Thanks for sharing!

    Reply

  16. 16
    Posted On September 7, 2011 at 9:31 pm

    My grit-loving hubby from Nashville will LOVE this! Thanks!

    Reply

  17. 17
    Posted On September 13, 2011 at 7:01 pm

    MMMMMM! I love grits! We don’t have them here up in jersey and my friends thinks its crazy that i love them and this is just a perfect recipe! Im also a huge fan of goat cheese and I think it will work great with the tomatoes!

    Reply

  18. 18
    Posted On September 14, 2011 at 9:57 am

    LOVELY combination of flavors here! Grits are fantastic on their own, but with a bit of help from the awesome flavors of roasted tomatoes and goat cheese, I can only imagine how they’re taken to the next level.

    Reply

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