Hot Tomato Grits
Savor the comforting warmth of Southern cuisine with this Hot Tomato Grits recipe. Creamy stone-ground grits are cooked to perfection with a luxurious blend of whole milk, butter, and sharp cheddar cheese, creating a velvety base that's as indulgent as it is satisfying. This classic dish gets a bold and flavorful twist with a robust tomato topping, featuring tender onions, garlic, smoky paprika, and a hint of red pepper flakes for a subtle kick. Easy to prepare in just 40 minutes, it's the perfect balance of hearty and spicy, making it an irresistible choice for breakfast, brunch, or a cozy dinner. Garnish with sliced green onions for a pop of freshness and add a splash of hot sauce to elevate the heat. Whether you're a fan of Southern comfort food or simply craving something deliciously unique, Hot Tomato Grits is a must-try!
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 2 cups water
- 1 cup whole milk
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes (with juices)
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons green onions, sliced (optional, for garnish)
- hot sauce (optional, for serving)
Instructions
In a medium saucepan, bring the water and whole milk to a simmer over medium heat. Stir in the salt.
Slowly whisk the grits into the liquid, ensuring no clumps form. Lower the heat to a gentle simmer, cover, and cook for 20-25 minutes, stirring occasionally to prevent sticking.
While the grits cook, heat the olive oil and 1 tablespoon of butter in a skillet over medium heat.
Sauté the diced onion in the skillet for about 3-4 minutes until it turns translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the diced tomatoes (with their juices), smoked paprika, and red pepper flakes. Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Once the grits are creamy and tender, stir in the remaining 1 tablespoon of butter and shredded cheddar cheese. Mix until smooth and well combined.
Serve the grits warm, spooned into bowls. Top with the tomato mixture and garnish with sliced green onions if desired. Add a dash of hot sauce for extra spice, if preferred.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 30.3 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1268 mg | 98% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1775 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
