Pesto and Cherry Tomato Grits

Rachel Schattman, Bella Farm

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.

Prep Time

20 minutes

Cook Time

30 minutes


4 Servings


1 cup corn grits
1⁄2 cup tomato, cherry
2 tablespoons pesto
1 tablespoon butter
1⁄2 teaspoon salt
  black pepper (freshly ground)


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.