Cheese Grits and Roasted Tomatoes

I haven't posted a recipe in a good long while. Recently I was cleaning out on of those baskets where you throw everything in a fit of cleaning -- what? You don't have those around your house? -- Anyway, at the bottom of the basket was a slightly crumpled page torn from Southern Living (May 2014). I glanced over it, wondering why I'd saved it. Cheese Grits and Roasted Tomatoes. That's why I'd saved it.

I never met a grit I didn't like. Seriously, grits and cheese and cold autumn go together just fine. Of course I didn't have the exact ingredients on hand, but I had enough to make it work just fine.

Roasted Tomatoes

Preheat oven to 450 degrees. Spray a pan a 7 x 11 baking dish. Slice 1 lb. (or however many you have) Compari tomatoes in half. Arrange in pan, sprinkle with salt and pepper, drizzle generously with olive oil. Bake 20-30 minutes, until tender. 

Now these are fabulous just as they are, but wait until you pair them with the cheese grits. Heaven!

Cheese Grits

1/2 cup milk
3 cups water
1 t. salt
2 T. salted butter
1 cup stoneground yellow grits
2 oz. Laughing Cow cheese (I used the light, but any would work)
1/2 cup shredded cheese (I use the Mexican blend)
salt and pepper to taste

Bring milk through butter to a boil in a medium sized saucepan over medium high heat. Stir in grits, reduce heat to medium low, and cover pan. Simmer, stirring occasionally, 15 to 20 minutes or until grits are tender. Fold in both cheeses until melted. Remove from heat. Cover and let stand 5 minutes. Top with tomatoes and serve.

So yummy! So filling! So comforting!

linking up with Made by You Monday

Rice Jardin

I love rice! There I said it.
I found this recipe years and years ago. I pull it out every summer as it's perfect for gardeners and non-gardeners alike. You can substitute any of the canned ingredients with fresh with no changes to the recipe. I'm sure you could use other veggies as, but I love these flavors so I use these. I usually substitute garlic for the coriander, but that's because I have an unnatural affinity for garlic

3/4 cup or one medium onion, chopped
1 lb. zucchini, thinly sliced
3 Tablespoons butter
1 cup canned whole kernel corn, drained OR fresh OR frozen
1 cup canned, diced tomatoes (I like the ones with basil, garlic and oregano) OR fresh tomatoes, diced
3 cups cooked rice
Salt and pepper to taste

Saute onions and zucchini in butter until tender. Add remaining ingredients (except for rice), cover, and simmer for 15 minutes. Stir vegetables and rice together. Serve as a side dish for 6 or a main dish for 4.

Easy, breezy, and yummy to boot!

Happy eating : )