Grits with Blue Cheese and Oven Roasted Cherry Tomatoes

Not So Southern Grits with Blue Cheese and Oven Roasted Cherry Tomatoes

Last week I had dinner with a consultant friend at Nola's in Clinton, New York (  http://www.nolasinclinton.com/ ).  The highlight of my meal was polenta with blue cheese...just so amazingly good.  Of course, my Southern palette immediately thought...yellow grits!!!  So Friday night I tried my own take on this dish.   Sadly, the only blue cheese available was the already crumbled and not great quality.  But, even with that, the dish was great!  I can't wait to get over to Fresh Market and get some really great blue cheese and create this again, just better.  However, the lesson here is, use what you can find to create dishes that are different, tasty and enjoyed!

3/4 cup yellow grits

2 cups of water

1 tsp. salt

2 tbs. butter

1/4 cup vermont sharp white cheddar cheese

1/2 tsp red pepper flakes

1 pt. cherry tomatoes, cut in halves

2 tbs. olive oil

1/2 cup blue cheese

1. Place tomatoes on cookie sheet and toss with olive oil.  Roast in preheated oven (400 degrees) for 10 minutes or until tomatoes are browned. Remove from oven.
2. Bring 2 cups of water to boiling, add salt and grits, reduced heat to low cook for 10 minutes, stirring frequently.
3. Add butter and sharp cheddar, cook on low for 5 more minutes, stirring frequently.
4. Pour grits into serving bowl, top with tomatoes and sprinkle with blue cheese.