Cheese Grits with Chunky Tomato Sauce
30 minutes or fewer
Grits, a Southern staple, resemble polenta in their nutty taste and grainy texture. Because grits are made from hominy—corn kernels that have had the hull and germ removed—they cook faster than polenta, which is ground from the whole kernel.
- 2 tsp. garlic oil
- 1 small onion, chopped
- 1 15-oz. can diced Italian-style tomatoes
- ¼ tsp. crushed red pepper flakes
- 4 cups low-fat milk
- 1 cup yellow or white old-fashioned or quick grits
- 1 cup shredded reduced-fat Cheddar cheese
- ¼ tsp. ground black pepper
1. Heat oil in medium saucepan over medium heat. Add onion and sauté 6 minutes. Reduce heat to medium low. Stir in diced tomatoes and crushed red pepper, and simmer 12 minutes. Mash tomato sauce with potato masher until chunky-smooth. Season with salt. Remove from heat, and cover to keep warm.
2. Whisk together milk and grits in large saucepan over medium-low heat. Cook 6 to 8 minutes, or until soft and thick. Stir in cheese and pepper.
3. Spoon grits into shallow serving bowls. Top with warm tomato sauce, and serve.