Every now and then, even in summer time, we are in the mood for something creamy, something comforting. This creamy grits with Halloumi and tomatoes is perfect for that.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1/2onionchopped
1/2tablespoonbutter
1ear of cornkernels cut from husk
1 1/4cupmilk
1cupwater
1/2cupwhite cornmealstone-ground
8ouncesHalloumi cheesecubed
1tablespoonbutter
1cupParmigiano Reggiano cheesegrated
salt and pepper
1 1/2 cupcherry tomatoes
1tablespoonbasil leavestorn
Instructions
In a heavy saucepan, melt 1/2 tablespoon of butter over medium heat. Add the chopped onion and saute until translucent or until brown and caramelized.
Add the milk, water and a dash of salt and bring to a boil. Add corn meal and stir. Slowly cook the grits according to directions on the packaging. Stir every now and then during cooking, to prevent the grits from sticking to the bottom of the pan. Half way through the cooking time, add the corn kernels.
While the corn meal is cooking, grill the cubes of Halloumi. Heat a grill pan and add the Halloumi. Grill on medium high heat, no oil required and cook until you have grill marks. Set aside
When the grits is done, add grated cheese and butter and mix. Warm until cheese is melted. At this point you can decide the thickness of the grits. If you like it rather thick, no need to add anything, if you prefer it thinner, add water and/or milk. Add salt and pepper to taste.
Transfer creamy grits onto plates or serving dish. Top the grits with Halloumi cheese, tomatoes, and basil.
Notes
Cooking the onions until caramelized will create a browner grits and in my opinion more flavorful. If you prefer a nice creamy color, cook until translucent.
Check the cooking time of your grits. There are big differences depending on the type of grits you're using. It can be from 20-40 minutes or sometimes even longer.