Food & Cooking Recipes Breakfast & Brunch Recipes Martha's Grits With Broiled Tomatoes 3.8 (18) Add your rating & review Soft creamy grits are topped with juicy broiled tomatoes, bacon, and plenty of cheddar cheese. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 29, 2023 Rate PRINT Share Servings: 6 Martha's take on grits with tomatoes calls for cooking a pot of creamy grits on the stovetop and broiling tomato slices to go on top. She serves this delightful combination in individual portions, using ovenproof ramekins. Cheddar and butter are added to the grits and the grits are divided between the ramekins, topped with crispy cubes of bacon, a slice of broiled tomato, and more cheddar. A quick turn under the broiler to melt the cheese and brunch is served. Skip the bacon to keep this dish vegetarian, but don't sleep on making this stellar combination. 18 Breakfast Ideas That Don’t Include Eggs Ingredients ½ teaspoon coarse salt 1 cup white grits 2 tablespoons unsalted butter 8 ounces (2 cups) coarsely grated cheddar cheese, divided Freshly ground pepper 2 slices thickly sliced cooked bacon, crumbled 6 Broiled Tomato Slices Directions Make grits: Bring 4 cups of water and salt to a boil in a medium pot over high heat. Stirring constantly, add grits in a slow, steady stream. Lower heat to maintain a rapid simmer and cook, stirring, until water is absorbed and grits are smooth, about 5 minutes. Stir in butter and cheese: Remove from heat and stir in butter and 1 1/2 cups cheddar. Season to taste with salt and pepper. Preheat broiler and divide grits between ramekins: Preheat broiler. Divide grits among six small, shallow, ovenproof bowls. Add bacon, tomato, and cheese to each ramekin and broil: Sprinkle evenly with bacon and top with a tomato slice. Sprinkle with remaining 1/2 cup cheese. Transfer bowls to a rimmed baking sheet and broil until cheese melts and is bubbling, about 1 minute. Serve immediately. Other Grits Recipes to Try: Creamy Stone-Ground Grits Hot Cheddar Grits Poached Egg Over Grits Shrimp and Cheesy Grits Chicken-Sausage and Asparagus Saute over Cheese Grits Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.