Pesto and Cherry Tomato Grits

Summary

Yield
Servings
SourceRachel Schattman, Bella Farm
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Description

Grits are the traditionally southern version of polenta. Think of serving this recipe alongside sauted greens and beans, or a nice piece of roasted chicken.

Ingredients

1 cup
corn grits
1/2 cup
cherry tomatoes
2 tablespoons
pesto
1 tablespoon
butter
1/2 teaspoon
salt
   
fresh ground pepper

Instructions

In a medium saucepan, heat 4 cups of water to boiling. Add salt and butter (or oil) and cherry tomatoes.

Stirring constantly with a fork, add corn grits in a slow, steady stream. While you are stirring, add the pesto and black pepper.

The grits will clump if you stop stirring, so keep at it until the grits thickens so that it sticks to your fork. Remove from the heat.

Serve hot. Alternatively, let cool and cut into cubes. Pan fry and serve.