Broccoli & Tomato Grits

Broccoli & Tomato Grits

3 ½ cups chicken stock or water or vegetable stock

1 teaspoon salt

½ teaspoon pepper

1 cup grits (not instant)

1 head broccoli, chopped

3 Roma tomatoes, diced

2 tablespoons fresh basil

1 small onion, chopped

2 cloves garlic, chopped

1 cup shredded cheese (your choice)

2 tablespoons olive oil

½ stick butter (optional)

Sautee onion, garlic, tomatoes and broccoli in olive oil in skillet. In a heavy-bottomed pot, bring stock to a boil. Add salt and pepper. Then add grits. Cook stirring on medium heat for 15-20 minutes. Add broccoli and tomato mixture. Add basil, cheese and butter. Serve.

Cooking at Noon – January 26, 2009