Savory Grit Cakes Topped With Oven Smoked Tomatoes

Whether you have a party planned or just want to treat yourself to a traditional Southern favorite with a twist, this recipe from chef and cookbook author Regina Charboneau's repertoire is sure to please.



To prepare the oven smoked tomatoes first quarter the tomatoes length-wise and place on a baking sheet.

Mix the olive oil, liquid smoke, salt and cracked black pepper, garlic and rosemary.

Drizzle the olive oil mixture over the tomatoes and bake for 30 minutes in a preheated 300 degrees F oven.

To make the grit cakes combine water and cream in a sauce pan and bring to a boil.

Slowly add the grits to the boiling water and cream. Stir with wire whisk to make sure they are smooth.

Lower the heat to medium and cook for 10 minutes.

Add the butter and cream cheese, garlic and rosemary. Stir until the grits are smooth.

Pour the grits onto a baking pan to cool - then refrigerate (ideally over night).

When grits are cool and firm, use a 2 inch biscuit cutter to cut into rounds.

Heat in a 325 degree F oven for 15 minutes. Top with smoked tomatoes and serve.


For more of Regina's recipes check out her latest cookbook, Regina's Table at Twin Oaks. Visit to purchase a copy.

Time to prepare: 1 hour.

Serves 12.


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