Italian Flag Grits

Ingredients

  • Zucchini Layer:
  • 2 medium zucchini, sliced lengthwise into 1/4-inch planks
  • 1 T olive oil
  • ½ t salt
  • fresh basil leaves
  • Roasted Tomato Layer:
  • 4 whole ripe tomatoes
  • + 15 more ingredients
    • 1 T olive oil
    • 1 small onion
    • 3 garlic cloves
    • ½ t salt
    • Freshly ground black pepper
    • Sprigs of fresh thyme
    • Grits Souffle Layer:
    • 4 c water
    • 1 c stone-ground grits
    • 1 t salt, divided
    • ½ t black pepper
    • 1 t granulated garlic
    • ½ c 2-percent reduced fat milk
    • 2 eggs, lightly beaten
    • 1 c grated Pecorino Romano

Preheat oven to 425F. To prepare the zucchini layer, place zucchini slices on a baking sheet. Brush with olive oil and sprinkle with 1/2 teaspoon salt. Roast about 15 minutes, until edges are browned. Remove from oven and let cool. To prepare the tomato layer, core tomatoes, slice in half, ...

View full recipe at Relish

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