Prep: 1. Bring the water and milk to a boil in a large saucepan, stirring occasionally. 2. Grate cheese and slice tomato, mince garlic. 3. Grease single serving sized small ramekins or other oven-proof dishes (or use one 9x9 baking dish) Make: 1. Once water and milk are boiling, whisk in the grits, cover, and reduce heat to low. Stir often and cook until thick and creamy, usually 5 minutes (check package for exact cooking instructions). 2. Meanwhile, preheat broiler to high. 3. Remove saucepan from heat and whisk in the cheese, garlic, and butter; salt and pepper to taste. 4. Divide into greased ramekins. 5. Top each ramekin with a slice of tomato, drizzle with olive oil and salt and pepper. 6. Broil for 5-10 minutes, or until the tomato is softened and starting to blister. 7. Serve hot.
This hearty side is great as a vegetarian main dish. We also love to top it with an egg - after 2-3 minutes of broiling, crack an egg directly on top of the tomato and then continue broiling until egg is cooked through. 3-4 minutes for runnier egg, up to 8 for a hard cooked egg. Keep a close eye on it since broiler temperature vary. This recipe is magnificent in August and September when tomatoes are at their peak. If good tomatoes aren't in season omit the tomato.