Cheese Grits With Chunky Tomato Sauce Recipes

CHEESE GRITS WITH CHUNKY TOMATO SAUCE

Cheese Grits With Chunky Tomato Sauce image

Make and share this Cheese Grits With Chunky Tomato Sauce recipe from Food.com.

Provided by blucoat

Categories One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons garlic oil
1 small onion, chopped
1 (15 ounce) can diced Italian-style tomatoes
1/4 teaspoon crushed red pepper flakes
4 cups low-fat milk
1 cup old-fashioned grits (yellow or white) or 1 cup quick-cooking grits (yellow or white)
1 cup shredded reduced-fat cheddar cheese
1/4 teaspoon ground black pepper

Steps:

Heat oil in medium saucepan over medium heat. Add onion and sauté 6 minutes. Reduce heat to medium low. Stir in diced tomatoes and crushed red pepper, and simmer 12 minutes. Mash tomato sauce with potato masher until chunky-smooth. Season with salt. Remove from heat, and cover to keep warm.
Whisk together milk and grits in large saucepan over medium-low heat. Cook 6 to 8 minutes, or until soft and thick. Stir in cheese and pepper.
Spoon grits into shallow serving bowls. Top with warm tomato sauce, and serve.

Nutrition Facts : Calories 188, Fat 2.2, SaturatedFat 1.1, Cholesterol 8.1, Sodium 229, Carbohydrate 34.2, Fiber 2.1, Sugar 11.6, Protein 8.3

CHEESE GRITS

Cheese Grits image

There's very little simpler than cooking grits. A few ingredients come together into something comforting, good for a cold morning and just as good for Sunday dinner. Use the best ingredients, pull out that pepper mill and season well. Make sure you pay attention to the details. The trick to good grits is cooking out the grittiness. The extra cream and frequent stirring here give it a consistency that's not too dense and not too liquidy. Don't leave it alone too long: If you stir it frequently, giving it love, it will love you back.

Provided by Millie Peartree

Categories breakfast, brunch, easy, grains and rice, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups half-and-half
1 teaspoon coarse kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper, plus more to taste
1/2 teaspoon garlic powder
1 cup stone-ground yellow grits
1 cup shredded sharp Cheddar
4 tablespoons unsalted butter

Steps:

In a medium saucepan, bring 2 cups water, the half-and-half, salt, pepper and garlic powder to a simmer over medium.
Slowly add grits while whisking vigorously to avoid lumps.
Cook grits over medium-low, checking every 3 or 4 minutes and giving the grits a stir, until they're smooth, creamy and have little to no bite, about 15 minutes.
Remove from heat, and stir in cheese and butter. Taste and adjust for seasoning. Serve hot with scrambled eggs, bacon or on its own.

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