Grits with Corn, Goat Cheese, and Roasted Tomatoes

Flavorful, but not awesome.

Step one is roasting cherry tomatoes, and the instructions include adding olive oil and salt to the tomatoes. Unfortunately, no amounts of olive oil or salt were listed. The recipe suggests 1 pint - I used about 15 ounces, which looked like 1.5 pints.

I substituted a coarse polenta for the grits. The instructions were 3C liquid (1/2 milk) to 1 C grits. My 1 C polenta went hard almost immediately. I added another cup of milk (1/4 C at a time).

Here, corn and goat cheese are mixed in at the end, and the roasted tomatoes on top, and a drizzle of olive oil. That drizzle really added a lot.

Nice ingredients, but neither the corn nor the tomatoes were very pronounced. If you've got lots of corn and tomatoes, then this is an OK side dish - but if you want to showcase your fresh vegetables, go with something else.