How to Make Martha Stewart’s Grits with Broiled Tomatoes | Martha’s Cooking School | Martha Stewart

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and available year-round.

grits

🥗Healthier: polenta

💰Cheaper: instant grits

Instant grits are quicker to prepare and often less expensive.

Slice two tomatoes in half.

Place tomatoes under the broiler to cook.

Sprinkle tomatoes with a little bit of pepper, salt, and a drizzle of olive oil.

Cut two thick slices of bacon into half-inch squares and cook in a skillet until crispy.

Boil 4 cups of water in a medium saucepan.

Whisk in 1 cup of grits slowly into the boiling water while stirring to avoid lumps.

Cook the grits for about 5 minutes until they gradually thicken.

Add 2 tablespoons of butter to the grits.

Stir in 1.5 cups of grated cheddar cheese using a wooden spoon until melted and creamy.

Add a good sprinkling of salt and a smaller sprinkling of black pepper to the grits.

Remove the tomatoes from the broiler once they have color around the edges.

Butter the ramekins to prevent sticking and add flavor.

Spoon the cheesy grits into the buttered ramekins.

Top the grits with the broiled tomatoes.

Grate an additional half cup of cheese and sprinkle on top of the tomatoes.

Return the ramekins to the broiler for approximately 2 minutes, watching carefully.

Remove from the broiler and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens