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Baked Tomato Grits Recipe

Baked Tomato Grits

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Average Rating:

Total Reviews: 3

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  • 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!

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  • 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.

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  • 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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