Grits Bruschetta with Tomato Salsa

Grits Bruschetta with Tomato Salsa
Photo by Oxmoor House


  • Cooking spray
  • ¼ teaspoon black pepper
  • ¼ cup (1 ounce) shredded Parmesan cheese
  • ¼ teaspoon garlic powder
  • 1 cup uncooked stone-ground white or yellow grits or polenta
  • 2 tablespoons extra virgin olive oil, divided
  • 1 teaspoon salt
  • + 2 more ingredients
    • 3 cups water
    • This recipe goes with Tomato Salsa

Combine water, grits, and salt in a medium, heavy saucepan; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, 20 to 25 minutes or until grits are very thick, stirring often. (If using polenta, add polenta to boiling water, reduce heat to medium-low, and cook 14 minutes or unti...

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