Smoky Grits With Roasted Tomatoes and Mushrooms

Submitted by Bonnie G #2

"Received on line from Cooking.com and it looks like a must save. A little different but all the things we love in this house. Preheating the baking sheet at the same time as the oven makes the tomatoes and mushrooms sizzle when they hit the pan. This helps to get some browning on the edges, which means an even more flavorful outcome."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 pint cherry tomatoes
• 10 ounces baby bella mushrooms, halved
• 2 teaspoons fresh thyme leaves, minced
• 1 teaspoon kosher salt
• 1⁄4 cup olive oil
• 2 cups water
• 1⁄2 cup quick-cooking grits
• 4 ounces smoked gouda cheese, shredded
• 1⁄4 cup pitted oil-cured black olive, chopped

directions

1. Preheat the oven to 400 degrees F. Put a rimmed baking sheet in the oven while it's heating.
2. Toss the tomatoes, mushrooms, thyme and 1 teaspoon of the salt in a large bowl and drizzle with the olive oil. Remove the baking sheet from the oven and dump the vegetables onto the pan, shaking to evenly distribute. Return the pan to the oven and roast until the tomatoes burst and the mushrooms are soft, shaking the pan once or twice, 15 to 20 minutes.
3. Bring the water to a boil in a medium saucepan over medium-high heat. Add the grits and the remaining teaspoon salt, cover, turn the heat to low and cook until thick and creamy, about 5 minutes. Stir the cheese into the grits and keep warm.
4. Serve the grits with the roasted vegetables and scatter the olives over top.
5. Tip: Try using different varieties of mushrooms, or a mix of them, to add contrasting flavors.