Cheese Grits With Chunky Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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This is a fast and easy dinner recipe from Vegetarian Times (April 2007). Ingredients:
2 teaspoons garlic oil |
1 small onion, chopped |
1 (15 ounce) can diced italian-style tomatoes |
1/4 teaspoon crushed red pepper flakes |
4 cups low-fat milk |
1 cup old-fashioned grits (yellow or white) or 1 cup quick-cooking grits (yellow or white) |
1 cup shredded reduced-fat cheddar cheese |
1/4 teaspoon ground black pepper |
Directions:
1. Heat oil in medium saucepan over medium heat. Add onion and sauté 6 minutes. Reduce heat to medium low. Stir in diced tomatoes and crushed red pepper, and simmer 12 minutes. Mash tomato sauce with potato masher until chunky-smooth. Season with salt. Remove from heat, and cover to keep warm.
2. Whisk together milk and grits in large saucepan over medium-low heat. Cook 6 to 8 minutes, or until soft and thick. Stir in cheese and pepper.
3. Spoon grits into shallow serving bowls. Top with warm tomato sauce, and serve.
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