Roasted Tomato Grits with Country Ham and Cracklings
This is my go-to grits dish, the first one I think to make and the one to which I keep returning over the years. I love how the roasted tomatoes, flavored by the country ham, form a rich, saucy sort of gravy for the creamy cheese grits. Cracklings add big flavor. If they aren’t available, substitute crispy pieces of thick-cut bacon.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Combine the tomatoes, olive oil, rosemary, and vinegar on a rimmed baking sheet. Season with salt and pepper to taste and toss to coat the tomatoes evenly. Spread the tomatoes in a single layer, cut side down, and roast for about 30 minutes, until they begin to shrivel and soften and the undersides have caramelized. Remove the tomatoes, turn off the oven, and place the cracklings in the oven to warm.
Step 3
While the tomatoes are cooking, bring the water to a boil in a large saucepan. Add the 2 teaspoons salt and slowly add the grits in a steady stream, whisking constantly. Reduce the heat to low and cook and stir for 15 to 20 minutes, until the mixture begins to thicken. Add the milk and continue to cook and stir for 5 minutes more, until the grains are tender and the mixture is thick.
Step 4
While the grits are cooking, sauté the ham slices in a cast-iron skillet or grill pan until warmed through and slightly brown around the edges, about 4 minutes per side. Remove from the skillet and cover loosely to keep warm.
Step 5
When the grits are ready, remove from the heat and stir in the Cheddar cheese, Parmesan cheese, and butter. Taste for seasoning and stir in additional salt and pepper, if desired.
Step 6
Serve warm topped with the roasted tomatoes and their juices, a few slices of the ham, and a sprinkling of the cracklings and parsley.
