September 07, 2014

roasted tomato and corn grits with shrimp

I LOVE comfort food that is still healthy!  This dish is delicious... with the creamy grits, sweet roasted tomatoes, and blackened shrimp.  If you don't eat seafood you can substitute the shrimp for tofu or thinly sliced chicken breast.

 Like I have mentioned before... since I grew up Indiana, where grits are not a common word, when I moved to the south 4 years ago I thought they were just a nasty dish people ate for breakfast.  On top of that the only grits I had ever tried were Quaker Instant Grits, and they are a far cry from the stone ground goodness that I now eat!:)  I realized I was missing something when my husband and I went to a 5-star restaurant and they served shrimp on a bed of grits... I knew there was more to them!  After trying several recipes they are now one of my FAVORITES!!!  

Servings 4-6
Total Time 1 hour (45 minutes are inactive)

  • 1 pint cherry tomatoes, halved
  • 2 cups stone-ground grits
  • 4 cups whole milk
  • 2 cups water
  • 3 ears of corn, kernal cut off
  • 1/4 cup goat cheese, plus more for garnish (if you don't like goat cheese use a sharp cheddar)
  • 1 tablespoon butter
  • 1-2 pounds wild caught shrimp, deveined and tails off (depending on how many shrimp you want to serve per person or you can substitute the shrimp for tofu or thinly sliced chicken breast)


Preheat oven to 400ºF. 

Line a baking sheet with parchment paper (foil will also work).  Toss the tomatoes with olive oil and kosher salt, then arrange them on the parchment paper cut side up. 

Cook for approximately 45 minutes or until they are soft and shriveled, and the bottoms are beginning to brown.

While the tomatoes are cooking begin the grits.  In a large sauce pan, or dutch oven, whisk together the milk, water, 1/2 teaspoon salt, and grits.  Bring them to a gentle boil, while whisking, over high heat.  As soon as they begin to boil (the milk will burn easily so be careful) reduce the heat to low (it may work better, unless you have a gas stove, to put them on a different burner set on low) and cover.  Cook, whisking often, until the grits are tender, about 20-40 minutes (depending on the kind you get... check your package directions)Add more water if necessary to achieve desired consistency.

 Add the shrimp to a bowl and season as desired.  There are quite a few combinations that you can use... salt, pepper, and lemon juice.  Salt, pepper, and olive oil.  I ended up doing a blackened spice with olive oil, salt, pepper, garlic powder, basil, thyme, onion powder, cayenne pepper, and paprika.  You can do all or some of that... it will all be delicious!

When the grits are done, stir in butter, corn, and goat cheese. Season generously with salt (I added 1 1/2 teaspoons) and pepper to taste. 

Top with roasted tomatoes, goat cheese, and shrimp.  Enjoy!!


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