December 19, 2016
Grits Bowl With Roasted Tomatoes, Avocado And Eggs
Yield: Serves 4
- Preheat oven to 450°F. Toss tomatoes with olive oil, chilis and sugar. Season with salt and pepper. Spread tomatoes on baking sheet. Roast for 10 to 12 min, shaking pan halfway through or until tomatoes have blistered and released some of their juices. Reserve.
- Bring water, butter and salt to boil in medium-size pot. Whisk in grits until smooth. Reduce heat to low and cook 20 min or until tender, stirring often. Stir in cream, then remove from heat. If grits thicken up before serving, whisk in more warm water or milk.
- Divide grits between bowls. Top with roasted tomatoes, avocado slices and eggs. Garnish with cilantro, if desired.