Cheese Grits with Bacon, Eggs, and Balsamic Roasted Tomatoes

Balsamic Roasted Tomatoes
8 Roma tomatoes, cored and cut in half lengthwise
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
Freshly ground black pepper and sea salt, to taste

Preheat oven to 400ºF. Cover a rimmed baking sheet with foil for easy cleanup. Place oil (I used vegetable oil instead of olive oil because the olive oil flavor is a little strong for the dish), balsamic vinegar, salt and pepper, to taste on the rimmed baking sheet. Toss tomatoes in oil and vinegar mixture. Place tomatoes cut side down, in a single layer, and bake 30 minutes or until they begin to wrinkle and the cut sides are caramelized. Remove from oven and set aside. 

Cheese Grits
3 cups water
2 teaspoons sea salt
1 cup 2% milk
1 cup stone-ground grits (not quick cooking)
1 cup grated sharp cheddar cheese plus more for garnish
3 tablespoons unsalted butter

Cook grits while tomatoes are baking. Bring water, 2 teaspoons of sea salt, and milk to a boil. Add grits in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and cook 15 to 20 minutes or according to package directions. Add more water if you exceed the cooking time to keep the grits at the right consistency. When done; grits will be tender and their consistency, thick. Right before serving, stir cheese and butter into grits until both are melted. While grits are cooking; poach eggs for 3 to 4 minutes for soft boil. Make each person 1 to 2 poached eggs. 


To Serve:
Cheese Grits
Balsamic Roasted Tomatoes
1-2 poached eggs per person 
1/2 cup crumbled, crisp, thick cut bacon
Shredded cheddar cheese

To serve: Place grits in bottom of bowl. Top with tomatoes, eggs, crumbled bacon, and a little shredded cheese. Makes 4-6 servings. Enjoy! 

Published in The News and Neighbor on April 12, 2023.