Roasted Tomato Grits with Country Ham and Cracklings

Name: Roasted Tomato Grits with Country Ham and Cracklings
Yield: serves 4 to 6
Ingredients: 8 plum tomatoes, cored and halved lengthwise; 3 tablespoons olive oil; 2 tablespoons fresh rosemary or thyme; 1 tablespoon balsamic vinegar; 2 teaspoons sea salt, plus more to taste; Freshly ground black pepper; 1/2 cup crumbled cracklings (see Know-how, page 172) or crispy bacon; 3 cups water; 1 cup stone-ground yellow grits; 1 cup milk; 6 thin slices country ham (about 9 ounces); 1 cup (4 ounces) grated sharp Cheddar cheese; 1/2 cup (1 1/2 ounces) freshly grated Parmesan cheese; 3 tablespoons unsalted butter

December 14, 2011

This is my go-to grits dish, the first one I think to make and the one to which I keep returning over the years. I love how the roasted tomatoes, flavored by the country ham, form a rich, saucy sort of gravy for the creamy cheese grits. Cracklings add big flavor. If they aren’t available, substitute crispy pieces of thick-cut bacon.

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