Creamy Rice Grits with Tomato Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- kosher salt
- 3 tablespoons fresh lemon juice
- freshly ground pepper
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 cup finely grated parmesan
- 1 small shallot, finely chopped
- Carbohydrate 38 g(13%)
- Cholesterol 25 mg(8%)
- Fat 15 g(24%)
- Fiber 3 g(11%)
- Protein 9 g(18%)
- Saturated Fat 7 g(34%)
- Sodium 274 mg(11%)
- Calories 326
Preparation Mix tomatoes and shallot in a small bowl. Season with salt and pepper; set aside. Bring 12 cups water to a boil in a large saucepan. Stir in grits and season with salt. Reduce heat to medium; simmer grits until almost tender, about 15 minutes. Drain, reserving 2 cups cooking liquid; return liquid and grits to saucepan. Stir over medium heat until creamy, 5-6 minutes. Add cheese and butter; stir to melt. Stir in lemon juice; season with salt and pepper. Transfer to a large wide bowl, forming a well in center. Stir oil into tomato mixture; pour into well.
Preparation Mix tomatoes and shallot in a small bowl. Season with salt and pepper; set aside. Bring 12 cups water to a boil in a large saucepan. Stir in grits and season with salt. Reduce heat to medium; simmer grits until almost tender, about 15 minutes. Drain, reserving 2 cups cooking liquid; return liquid and grits to saucepan. Stir over medium heat until creamy, 5-6 minutes. Add cheese and butter; stir to melt. Stir in lemon juice; season with salt and pepper. Transfer to a large wide bowl, forming a well in center. Stir oil into tomato mixture; pour into well.
