Grit Cakes with Roasted Tomatoes
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 1 (32-oz) carton chicken broth
- 2 cups quick-cooking grits
- 1 (5-oz) pkg garlic-herb spreadable cheese
- 2 large eggs, lightly beaten
- 1 lb cherry tomatoes
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 tsp honey
Instructions
- Bring broth to a boil in a large saucepan; slowly whisk in grits. Reduce heat, cover and simmer until grits are very thick.
- Stir in cheese. Whisk in beaten eggs until blended. Pour into a greased 13- x 9-inch pan. Chill at least 4 hours.
- Preheat oven to 425°F. Cut firm grits into 2-inch rounds, and place on a greased rimmed baking sheet. Spray tops of grit cakes with cooking spray. Bake 15 minutes or until golden brown.
- Meanwhile, toss together tomatoes, oil, vinegar, and honey in a baking dish. Season with salt and pepper, if desired. Let stand 10 minutes.
- Bake 18 minutes or until tender. Spoon tomato mixture over grit cakes.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
268
|
268
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 7 | 7 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 543 | 543 |
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