December 19, 2016

Grits Bowl With Roasted Tomatoes, Avocado And Eggs

Recipe: Kristen Eppich


  • 2 cups cherry tomatoes
  • 2 tbsp olive oil
  • 1⁄4 tsp dried chilis
  • Pinch of granulated sugar
  • Salt and freshly ground black pepper
  • 3 cups water
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 1 cup grits, preferably white corn
  • 1⁄4 cup 35% cream
  • 2 ripe avocados, peeled and sliced
  • 4 eggs, fried or poached
  • 1⁄4 cup cilantro leaves


Yield: Serves 4

Roast Tomatoes

  1. 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.

Prepare Grits

  1. 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.

Assemble Bowls

  1. Divide grits between bowls. Top with roasted tomatoes, avocado slices and eggs. Garnish with cilantro, if desired.

Michael Graydon and Nikole Herriott


House & Home January 2016


Stacey Smithers (props) Sasha Seymour (food)