Diner Cheddar Grits with Jammy Tomatoes
Creamy cheddar grits topped with blistered tomatoes and scallions turn a diner-style breakfast into a 30-minute bowl.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (231 reviews)
INSPIRED BY
This original breakfast bowl takes the comfort of a diner grits plate and adds a quick skillet of sweet, blistered tomatoes. The result is rich, bright, and easy to scale for a table.
Story
Theo wants breakfast to have some chrome on it, and these grits bring the shine. Sharp cheddar makes the bowl creamy, while blistered tomatoes cut through with a little roadside-diner tang. It is the kind of plate that handles hot sauce without flinching. Put on the coffee, crack the pepper, and call it a good morning.
By Theo
Ingredients
- 1 cup quick-cooking grits
- 3 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup shredded sharp cheddar
- 2 tablespoons unsalted butter
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 2 scallions, thinly sliced
- 1 teaspoon hot sauce
- Kosher salt and black pepper
Instructions
- Bring the broth and milk to a gentle simmer in a medium saucepan, seasoning with a pinch of salt.
- Whisk in the grits and cook according to the package directions, stirring often until thick and tender.
- Fold in the cheddar and butter, then cover the pan and keep the grits warm over low heat.
- Heat the olive oil in a skillet over medium-high heat and cook the tomatoes for 5 to 6 minutes until blistered.
- Stir the hot sauce and half of the scallions into the tomatoes, scraping up any browned bits.
- Spoon the grits into bowls, top with the jammy tomatoes, and finish with the remaining scallions and pepper.
Chef Tips
- Keep the heat low after adding cheese so the grits stay smooth.
- If the grits tighten while waiting, loosen them with a splash of warm milk.
- Use a sharp cheddar for more flavor without needing extra cheese.
- Add a fried egg on top when you want a bigger breakfast.
Cook's Notes
- Stir grits frequently so they do not catch on the bottom of the pan.
- Do not skip the tomato browning step; those dark edges build the flavor.
- Serve immediately for the creamiest texture.