Serves 8
30 min
Creamy Rice Grits with Tomato Relish
Recipe GLPR033443efbfa31a
Carolina Gold rice grits are simmered until creamy and enriched with butter and Parmesan cheese, then topped with a bright, fresh tomato and shallot relish finished with lemon juice and olive oil. This elegant vegetarian main course brings together Southern comfort and Mediterranean freshness in one sophisticated bowl.
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Ingredients
2 cups Fresh tomatoes, chopped
1 Small shallot, finely chopped
Kosher salt
Freshly ground black pepper
2¼ cups Carolina Gold rice grits
12 cups Water
1 cup Finely grated Parmesan cheese
¼ cup Unsalted butter
3 tablespoons Fresh lemon juice
3 tablespoons Extra-virgin olive oil
Directions
In a small bowl, combine the chopped fresh tomatoes and finely chopped shallot. Season generously with kosher salt and freshly ground black pepper to taste. Set the relish aside at room temperature while you prepare the grits.
Pour 12 cups of water into a large saucepan and bring to a rolling boil over high heat.
Slowly stir the rice grits into the boiling water, stirring constantly to prevent lumps from forming. Season with kosher salt to taste.
Reduce the heat to medium and simmer the grits, stirring occasionally, until they become almost tender, approximately 15 minutes. The mixture should thicken as it cooks.
Carefully drain the cooked grits through a fine-mesh sieve, reserving 2 cups of the cooking liquid. Return both the grits and reserved liquid to the saucepan.
Stir the grits over medium heat for 5 to 6 minutes until the mixture becomes creamy and smooth. Add the grated Parmesan cheese and unsalted butter, stirring constantly until both are fully melted and incorporated.
Stir in the fresh lemon juice and adjust the seasoning with additional kosher salt and freshly ground black pepper as needed.
Transfer the creamy grits to a large, wide shallow bowl or platter. Using the back of a spoon, create a shallow well in the center of the grits.
Stir the extra-virgin olive oil into the tomato relish, then carefully pour the relish into the well at the center of the grits. Serve immediately while the grits are still warm and creamy.
