Creamy Grits with Tomato Gravy and Greens

By jenlin

Ingredients

• 4 1/2 cups whole milk
• 1 1/2 teaspoons salt
• 1 cup grits
• 2 tablespoons vegetable oil
• 2 cups grape tomatoes, halved
• 1 teaspoon sugar
• 2 cloves garlic, crushed
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Collards, for serving
• Buttermilk cornbread, for serving
• Hot sauce, for serving

Details

Servings 4
Preparation time 25mins
Cooking time 115mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions
Tomato Gravy:

For the grits: Bring the milk and salt to a boil in a medium saucepan over medium heat. Add the grits, stirring with a fork to prevent any lumps from forming. Once the grits have started to thicken, reduce the heat to low and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove from the heat and cover to keep warm.

For the tomato gravy: Meanwhile, in a large skillet over medium heat, heat the oil until it shimmers. Add the grape tomatoes, sugar and garlic and cook until the tomatoes start to soften, 3 to 5 minutes. Add 2 tablespoons of the butter; let melt. Stir in flour and cook until starting to brown, 1 to 2 minutes. Whisk in the broth, tomato paste, salt and pepper until smooth. Continue cooking until the mixture comes to a boil; it will thicken as it heats. When thick like a gravy, remove from the heat and stir in the remaining 2 tablespoons butter.

Serve the warm grits in shallow bowls, topped with tomato gravy and collard greens.