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ROASTED TOMATO CHEESE GRITS

Serves 6

This is a recipe that came from a friend, Sara Gibbs,  who lives in Louisville Kentucky and  is a wonderful southern cook.  This takes homey grits to a new level.

Roasted Tomato Puree

6 Roma tomatoes, cut in ½ lengthwise

1 t. olive oil

2 t. Worcestershire sauce

½ t. minced garlic

¼ t. salt

¼ t. coarse ground black pepper

Grits

2 c. chicken or vegetable stock

2 c. milk

1 c. instant grits

½ c. sour cream

½ c. shredded Romano or Asiago cheese

1 t. minced chipotle in adobo

1 T. butter

Salt and Pepper to taste

For the Roasted Tomato Puree:  Preheat oven to 425 degrees F.  Toss the tomato halves with the remaining ingredients in a small bowl, then place cut side down on a baking sheet that has been sprayed lightly with non-stick cooking spray.  Place in preheated oven and roast for 15 – 17 minutes.  The skins should split and become dark brown or slightly charred.  Pour the roasted tomatoes and any accumulated juices in a food processor and pulse several times.  The puree should be fairly smooth with some small tomato chunks.

For the grits:  Combine chicken broth and milk in a 3-quart saucepan and bring to a boil.  Stir in instant grits, return to a boil and reduce heat.  Simmer for 3 – 4 minutes, stirring often.  The grits should begin to thicken.  Whisk in the sour cream, shredded cheese, chipotle in adobo, butter and Roasted Tomato Puree.  Remove from heat.  Season with salt and pepper and serve immediately.

John Ash © 2000