Martha's Grits With Broiled Tomatoes

3.8

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Soft creamy grits are topped with juicy broiled tomatoes, bacon, and plenty of cheddar cheese.

By

Martha Stewart

Updated on September 29, 2023

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.

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.