Tomato Corn Grits2014-09-16
- Yield : 3 cups
- Servings : 4-6
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
There are two types of grits, corn and hominy. Corn grits are the large bits left over from the corn milling process that produces cornmeal. Many southerners turn their noses up to corn grits because of their loyalities to the more tender (in their opinions) hominy grits which come from the interior of the corn kernel, the endosperm.
- 2 TB olive oil
- ¼ cup chopped onion
- 1 large garlic clove, minced
- ½ tsp salt
- 1 cup chopped tomatoes
- ½ cup corn grits
- 1 cup water
Heat olive oil in a large saute pan over medium heat.
Once olive oil shimmers, add onion, garlic, and salt.
Stir to combine and continue stirring until onions become translucent, about 5 minutes.
Stir in tomatoes; cook to soften, 3 minutes.
Stir in corn grits to combine with ingredients in pan.
Stir in water. Continue to cook for 25-30 minutes or until corn grits are tender and thickened.
Stir occasionally to prevent sticking. Grits are done when a spoon leaves a clear path. Serve warm. Delicious on their own or as a side dish.