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Grits with Broiled Tomatoes

  • Servings: 6
Grits with Broiled Tomatoes

Source: Martha Stewart's Cooking School


  • 1/2 teaspoon coarse salt
  • 1 cup white grits
  • 2 tablespoons unsalted butter
  • 8 ounces (2 cups) coarsely grated cheddar cheese, divided
  • Freshly ground pepper
  • 2 slices thickly sliced cooked bacon, crumbled
  • 6 Broiled Tomato Slices


  1. Bring 4 cups of water and salt to a boil in a medium pot over high heat. Stirring constantly, add grits in a slow, steady stream. Lower heat to maintain a rapid simmer and cook, stirring, until water is absorbed and grits are smooth, about 5 minutes. Remove from heat and stir in butter and 1 1/2 cups cheddar. Season to taste with salt and pepper.

  2. Preheat broiler. Divide grits among six small, shallow, ovenproof bowls. Sprinkle evenly with bacon and top with a tomato slice. Sprinkle with remaining ½ cup cheese. Transfer bowls to a rimmed baking sheet and broil until cheese melts and is bubbling, about 1 minute. Serve immediately.

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