Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Sunday, November 11, 2007

Cheesy Grits and Tomato Gravy

On Friday night, we had a simple meal of eggs, quick bread, fruit, and grits. Most Northerners don't pay much attention to grits, but since I'm a Southerner at heart, I love grits. I first experienced grits when my family lived in Tampa, which, according to most people is not "the south." But they do serve grits in Florida, so I guess it's sort of south.

Grits to me are like Cream of Wheat. They are just so comforting. You can sweeten them up, like breakfast cereal, or jazz them up like I did Friday night.

This recipe is from
Southern Living, and normally I would not make such a decadent side dish (I should say fattening instead of decadent), but we were having eggs for dinner. I guess I gave myself permission to live it up a little because eggs are so plain. I splurged on some good Gouda, which I think made a difference. You could, however, skip the Gouda and the dish would be wonderful. In fact, plain grits would be great with this Tomato Gravy. It's so yummy. I ate the grits and gravy leftover for lunch on Saturday and it was just as good.

This photo is from Southern Living. While the Tomato Gravy recipe was published with the Creamy Grits recipe, I imagine that these grits pictured are plain. My Creamy Grits had a definite yellow color from the cheese.

Creamy Grits Casserole

1 1/4 c. uncooked regular grits
2 c. chicken broth
2 c. milk
1 t. salt
1/4 t. ground red pepper
1/2 c. butter, cut into cubes
(10-oz.) block sharp Cheddar cheese, shredded
(4-oz.) smoked Gouda cheese round, shredded
2 large eggs, lightly beaten

Bring grits, chicken broth, and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.

Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.

Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.

Makes 8 servings

Tomato Gravy

2 garlic cloves, minced
1 medium onion, finely chopped
2 tablespoons olive oil
4 large tomatoes, chopped
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon dried thyme *

Sauté garlic and onion in hot oil in a medium skillet over medium heat 5 minutes or until tender. Stir in tomatoes; reduce heat to low, and simmer, stirring occasionally, 20 minutes.

Stir in whipping cream and remaining ingredients; simmer, stirring occasionally, 4 to 5 minutes or until slightly thickened.

* I had ground thyme and just used a pinch.


Devin said...

Ooooooh, I absolutely LOVE grits and this recipe sounds delicious. I'm not familiar with gouda cheese but it's worth a try. Thanks also for making m hungry. LOL!

scmom (Barbara) said...

Thanks for stopping by, Devin. If you love grits, you'll love these grits. Gouda is a smokey cheddar. Like I said, you could do without and they would still be great (it's a little pricey, so I definitely consider it a treat).

Love your blog -- what a beautiful family you have!

Deborah said...

This looks amazing. I LOVE grits and sadly only discovered them about 6 months before moving back here! We can't get them here, but I found Quakers instant ones at a shop in Dublin. Not quite the same, but good in a pinch! ;-) I love the tomato gravy - sounds incredible!