Ingredients
- 2 tablespoons butter, plus more for coating skillet
- 1 small shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon tomato paste
- 2 cups low-sodium chicken broth
- 1/2 cup heavy whipping cream
- 3/4 cup quick cooking grits
- 1 (8-ounce) jar oil-packed sun-dried tomatoes, drained well and roughly chopped
- Salt and freshly ground black pepper
- 1 (4-ounce) log goat cheese, crumbled
Directions
Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet.
Add the 2 tablespoons of butter to a medium-sized saucepan over medium heat. Once the butter foams, add the shallots and garlic and saute until tender, about 3 to 4 minutes. Stir in the tomato paste, then add the chicken broth, and whipping cream and bring to a simmer.
Once simmering, slowly and gradually whisk in the grits. Keep stirring until the grits become thick, about 8 to 10 minutes. Add the chopped sun-dried tomatoes and stir until thoroughly mixed. Season with salt and pepper, to taste.
Add the grits to the prepared skillet and top with the crumbled goat cheese. Bake for about 25 to 30 minutes. Remove the skillet from the oven and let cool for 5 to 10 minutes before serving. Slice into triangles and serve.
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By lkprins53_9640677
Canton, GA
on November 19, 2011
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We've made this every weekend since they made it 3 weeks ago on their show - the most awesome grits ever! My husband who doesn't even like grits, loves these!
By allyup
on October 31, 2011
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Yummmm. I did make changes though - added about a cup of fresh grated parmesan and only used half the amount of sun dried tomatoes. Did not use the goat cheese. It was delicious as a side with steak! I will for sure make it again - will chop the tomatoes smaller next time.
By jovanna_2562938
Long Island, NY
on October 30, 2010
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Simple, "Italian" twist on a southern classic w/the tomato paste and the sundried tomatoes...however, I 8 oz of sundried were too many, way too many. I used 4 oz and it was PLENTY. The color of grits was a light harvest color (good for this time of year and making it ahead and baking it later was helpful to me as I had no way to make this last minute. I just popped it in oven and it sliced into easy-to-serve pieces. I would leave out the goat cheese on top too; altho' I like it, I think mozzerella or some other Italian melting cheese would have worked better with the Italian ingredients. Grits, like rice and potatoes, are a blank canvas. This was a nice way to jazz it up.
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