Cheese Grits with Bacon, Eggs, and Roasted Tomatoes- Serves 4 to 6 people
8 Roma tomatoes, cored and cut in half lengthwise
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
1/2 cup crumbled thick cut bacon, cooked crisp
3 cups water
1 cup 2% milk
1 cup stone-ground grits (not quick cooking)
2 teaspoons sea salt
1 cup grated sharp cheddar cheese plus more for garnish
3 tablespoons unsalted butter
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil for easy cleanup. Place oil, balsamic vinegar and tomatoes in a bowl. Season with salt and pepper. Stir to combine. Pour the contents of the bowl onto the rimmed baking sheet. Arrange tomatoes cut side down, in a single layer, and bake for 30 minutes or until they begin to wrinkle and the cut side are caramelized. Remove from oven and set aside.
While tomatoes are baking cook the grits. Bring the water, 2 teaspoons of sea salt and milk to a boil. Add the grits in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and cook for 15 to 20 minutes or according to package directions. Stir occasionally to prevent the grits from sticking.Add more water if you go over the cooking time to keep the grits at the right consistency. The grits will be tender and the consistency will be thick. Right before you serve the grits, stir in the cheese and butter until both are melted. While the grits are cooking poach the eggs for 3 to 4 minutes for soft boil. Make each person 1 to 2 eggs.
Using a salad bowl, place the grits in the bottom, and top with the eggs, crumbled bacon, tomatoes, and a little shredded cheese. Enjoy!
Published in The News and Neighbor on April 5, 2014