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1. Bring first 3 ingredients and 3 cups water to a
boil in a medium saucepan over medium-high heat.
Stir in grits, and reduce heat to medium-low.
Cover and simmer, stirring occasionally, 15 to 20
minutes or until tender.
2. Fold in both cheeses, stirring until melted;
remove from heat. Cover and let stand 5 minutes.
Transfer to a serving platter. Top with Roasted
Tomatoes.
Note- Add up to 1/4 cup water after cooking grits,
if desired, for a thinner consistency.
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1 pound halved cherry tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
Preheat oven to 400. Toss together cherry
tomatoes, olive oil, vinegar, honey, salt, and
pepper in a baking dish. Let stand 10 minutes.
Bake 18 minutes or until tender.
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