Roasted Tomatoes and Parmesan Grits

  • Yield: 8 servings


3cups chicken broth
2cups heavy cream
1cup quick grits
2cups grape tomatoes
1 1/2teaspoons olive oil
1tablespoon balsamic vinegar
1/4cup plus 2 tablespoons shredded Parmesan cheese
-- freshly ground black pepper



  1. Preheat the oven to 400˚F. 
  2. Bring the chicken broth and heavy cream to a simmer in a large heavy saucepan over medium-low heat, about 5 minutes.
  3. Add the grits. Stirring often, cook for 20 minutes, until the grits are no longer crunchy. 
  4. While the grits are cooking, cut the tomatoes in half and place on a rimmed baking sheet.
  5. Toss the tomatoes in olive oil and arrange in a single layer.
  6. Bake for 15 minutes. Add the balsamic vinegar and toss.
  7. Remove the grits from the heat and stir in the Parmesan cheese.
  8. Serve the tomatoes over the grits.
  9. Sprinkle with the pepper before serving.
— From Quick-Fix Southern by Rebecca Lang/Andrews McMeel Publishing