CREAMY RICE GRITS w/TOMATO RELISH

By BobD

Ingredients

• Rice grits are a by-product of milling Carolina Gold rice. Find them at ansonmills.com or grind your own.
• 2 cups chopped fresh tomatoes
• 1 small shallot, finely chopped
• Kosher salt
• freshly ground pepper
• 2 1/4 cups Carolina Gold rice grits
• 1 cup finely grated Parmesan
• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Mix tomatoes and shallot in a small bowl. Season with salt and pepper; set aside.

Bring 12 cups water to a boil in a large saucepan. Stir in grits and season with salt. Reduce heat to medium; simmer grits until almost tender, about 15 minutes. Drain, reserving 2 cups cooking liquid; return liquid and grits to saucepan. Stir over medium heat until creamy, 56 minutes. Add cheese and butter; stir to melt. Stir in lemon juice; season with salt and pepper. Transfer to a large wide bowl, forming a well in center. Stir oil into tomato mixture; pour into well.