Spiced Heirloom Tomato Stew With Smoked Cheddar Grits
Simmer tomatoes for this bright stew with cheesy grits.
Total Time: 25 minutes
Makes: 4-6
INGREDIENTS
4-5 cups water, plus extra as needed
Kosher salt
1 cup stone-ground grits or polenta
2 ounces smoked cheddar, grated
2 ounces white cheddar, grated
2 ounces cream cheese, room temperature
¼ cup olive oil, plus extra to finish
4 large cloves garlic, finely chopped
2 large shallots, thinly sliced
¼ teaspoon red chile flakes
¼ teaspoon fennel seeds, roughly cracked
½ teaspoon cracked black pepper
4 cups roughly diced heirloom tomatoes and/or halved cherry tomatoes
Basil, for garnish
1 Add water to a medium pot and set it over high heat. Season with salt and bring to a boil. Reduce heat to medium-low and whisk in grits. Cook, stirring often, until grains soften and take on a porridge consistency, about 30 minutes. If too thick, whisk in extra water or milk. If too loose, continue cooking until excess water cooks off and desired texture is achieved. Turn off heat and immediately whisk in shredded cheeses and cream cheese. Season with salt.
2. Meanwhile, warm ¼ cup oil in a large pan over medium-low heat. Add garlic and shallots and cook until fragrant but not brown, 2-5 minutes. Stir in chile flakes, fennel seeds and pepper and cook until aromatic, about 1 minute. Stir in tomatoes. Simmer until flavors meld but still juicy, 5-6 minutes. Season with salt.
3∙ Spoon grits into bowls and top with tomato stew and aromatic oil. Garnish generously with torn basil leaves, a pinch of salt and extra olive oil. Serve immediately.
— Adapted from Sara Bradley in an article from the WSJ August 2024
I’d say some crispy bacon goes well with grits too.