Tomato Cheese Grits Recipe
I’m so happy to have my aunt here today sharing one of our favorites, Tomato Cheese Grits Recipe. My Aunt Carole, who lives just down the road in Georgia, published two cookbooks years ago, Hearts Go Home for the Holidays, and Hospitality, Southern Style, both of which have been well used in our home. This hearty and flavorful recipe for Tomato Cheese Grits from Hospitality Southern Style has always been a hit. It’s so perfect for breakfast, brunch and even supper. Please welcome my Aunt Carole as she tells you a bit about it.
One of my favorite recipes from a cookbook that I put together over 20 years ago is Tomato Cheese Grits, a very colorful, versatile and delicious way to prepare and serve grits. This particular recipe has been served anywhere from outdoor fish fries to elegant wedding receptions and other places you’d never expect to find them.
When my cookbook was being promoted and marketed I’d serve Tomato Cheese Grits as a sample at book signings. Many people who’d never tasted grits before had a preconceived notion of what they would taste like. Still, they would get a spoonful and with fear and trepidation give them a try. Many said they hated grits, but it was so interesting to see the smile on their faces as they tasted grits prepared this way and then fun to watch them ask for a second helping!
While signing my cookbooks in the gift shop of The Biltmore Estate in Asheville, North Carolina (where we were invited many times to do so), a gentleman who had sworn he hated grits tasted them and immediately dropped to one knee and said, “Will you marry me? If you can make something as simple as grits taste that good, I know you would make a good wife for me.” I told him I appreciated the compliment and the proposal, but gracefully declined because I was already married. He purchased 6 cookbooks to be signed!
The same Tomato Cheese Grits recipe was prepared and presented on the 82nd floor of the Price Waterhouse building in New York City when I was invited to appear on one of the Television Food Network shows there when promoting the cookbooks. It was elevated to a fancy place and presented in a white soup tureen, steaming hot and ready to be devoured.
So, you see, the humble, lowly dish called “grits” has been served and enjoyed in both low and also very high places. Give them a try! You just may find that you’ve discovered something far more delicious than you ever thought it would be!
These Tomato Cheese Grits are great for breakfast or a brunch buffet, and are oh so perfect as a compliment to fried fish. Kick it up a notch and stir in a can of chopped green chiles or spicy Rotel for a delicious spiced up version.
- 2 cups yellow or white grits
- 30 ounces canned diced tomatoes
- 8 ounces (weight) sharp cheddar cheese, shredded
- 4 ounces (weight) salted butter (1 stick)
- 1 tablespoon sugar
- 1 tablespoon hot sauce (or more to taste)
- salt and pepper to taste
- Begin cooking grits according to package instructions in a large saucepan. During the last 5 minutes of cooking stir in diced tomatoes (liquid too), shredded cheese, butter, sugar and hot sauce; stir until butter and cheese is melted and everything is fully combined. Salt and pepper to taste.
Cooked and crumbled sausage, cooked chopped country ham, or cooked, peeled and deveined shrimp may be added. Delicious!