Cheesy Tomato Grits

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!