Cheesy Tomato Grits


Preparation info

  • Servings:


    as a side
    • Difficulty


    • Ready in

      30 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

If you’re in Florence, it’s called polenta. If you’re in Alabama, it’s called grits. In reality, they are basically the same thing–that is to say, ground-up corn that’s been slowly simmered. Corn and tomatoes pair well together, so simmering the grits in a diluted marinara sauce is a great way to give them some serious flavor. It’s hard for me to recommend grits without cheese, so throw some of that in also!


  • 2 cups water
  • 1 cup milk
  • 2 tablespoons unsalted butter
  • 1 cup marinara sauce
  • 1 cup coarse grits
  • Salt and pepper
  • 1 cup grated Cheddar cheese


    1. Add water, milk, butter, and marinara to a large pot over medium heat. Bring to a simmer.
    2. Once liquid is simmering, whisk in grits in a slow stream. Whisk constantly to make sure the grits don’t clump together. Whisk mixture constantly over low heat until it thickens substantially. It should take 15 to 20 minutes to thicken.
    3. Season the grits with salt and pepper and stir in the grated cheese. Continue to stir until cheese is melted. Serve immediately.