Roasted Tomatoes and Parmesan Grits
Recipes copyright 2010 Rebecca Lang
by: Three Many Cooks
Serves: 8
Ingredients
- 3 cups chicken (or vegetable) broth
- 2 cups heavy cream
- 1 cup quick grits
- 2 cups grape tomatoes
- 1 ½ teaspoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ cup plus 2 tablespoons shredded Parmesan cheese
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Bring the chicken broth and heavy cream to a simmer in a large heavy saucepan over medium-low heat, about 5 minutes. Add the grits.
- Stirring often, cook for 20 minutes, until the grits are no longer crunchy.
- While the grits are cooking, cut the tomatoes in half and place on a rimmed baking sheet. Toss the tomatoes in olive oil and arrange in a single layer. Bake at 400°F for 15 minutes. Add the balsamic vinegar and toss.
- Remove the grits from the heat and stir in the Parmesan cheese. Serve the tomatoes over the grits. Sprinkle with the pepper before serving.
Yum! I am all for grits ever since I tried Pam’s recipe in the latest Fine Cooking so I’ll have to give this version a try sometime soon.
any way to make this using a sub for heavy cream? yes, i realize it’s a staple ingredient for southern cooking and i am likely “messing” with a good thing, but would love to lighten it up a bit 🙂
This is listed under “Vegetarians Only” and contains chicken broth in the recipe!
Hi Adrienne,
You’re right! Sorry! It’s not our recipe (as you can see it’s by Rebecca Lang), but you could easily substitute vegetable broth…which I’ve now indicated in the recipe itself.