Creamy Rice Grits With Tomato Relish

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READY IN: 1hr
Recipe by COOKGIRl

From bonappetit.com. About 'rice grits': "We've been fans of rice grits ever since Ashley Christensen of Poole's Diner in Raleigh, NC, turned us on to the ingredient in her recipe for Creamy Rice Grits with Tomato Relish, which appears in our September issue. The grits, a.k.a. shorts, brokens, or middlins, are a by-product of milling Carolina Gold rice, the fragile long-grain rice that's been cultivated in the Low Country for centuries. The broken pieces of rice take on a creamy, risotto-like texture when boiled, making them the perfect canvas for a rich sauce. "I'm really taken with them," Christensen says. "I like keeping them really simple and velvety, where you get the nuttiness and natural sweetness of the rice." Read how to make your own rice grits below. Also, I used my posted homemade roasted tomato recipe in this dish : see Roasted Summer Tomatoes. The recipe was cut in half, as well. A fresh herb of choice (fresh parsley, basil, ??) wouldn't be out of place as a garnish either.

Ingredients Nutrition

Directions

  1. HOW TO MAKE YOUR OWN RICE GRITS: Although you can order Carolina Gold Rice Grits online you can also make your own. "To do so, freeze your favorite good-quality long-grain rice (I bought organic standard long grain white rice) for 30 minutes to make it brittle. Then, working in batches, grind it a few times in a spice mill until the grains are very coarsely ground into rough, uneven pieces about a third of the original grain's size. Transfer the mixture to a medium strainer set over a bowl to sift out the "dust," then use the remaining pieces in any recipe that calls for rice grits." CG says ^^this step was easier said than done. My version was much easier: after removing the rice from the freezer I ground the rice to the same consistency as regular (corn) grits that they were virtually identical in appearance except for those little black specks in corn grits. If you don't know what traditional grits look like, go to Google and search for an image to guide you. I skipped the strainer part, too. (Uh, CG -- I must ask -- Isn't this in essence Cream of Rice™? Yes, but it's glorified Cream of Rice™, I answer!).
  2. Mix tomatoes and shallot in a small bowl. Season with salt and pepper to taste; set aside.
  3. Bring 12 cups water to a boil in a large saucepan.
  4. Stir in grits and season with salt. Reduce heat to medium; simmer grits until almost tender, about 15 minutes.
  5. Drain, reserving 2 cups cooking liquid; return liquid and grits to saucepan. Another Note: because of the manner in which I ground the rice there was no liquid left to drain. I cooked the rice as indicated in Step # above, then another 5-6 minutes as directed in the following Step.
  6. Stir over medium heat until creamy, 5–6 minutes.
  7. Add cheese and butter; stir to melt. Stir in lemon juice; season with salt and pepper.
  8. Transfer to a large wide bowl, forming a well in center.
  9. Stir olive oil into tomato mixture; pour into well.

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