Grilled Green Tomatoes with Spicy Grits
Source: Neal Breeding
Category: Appetizers
Yields: 4 people
2 2/3 cup of milk
2/3 cup of “Quick Grits”
¼ tsp Morton Salt
1/8 tsp white pepper
2 tbsp of butter
½ cup green onions
½ cup of sliced mushrooms (fresh)
4 oz (or ½ bottle) of Real Bacon Bits
5 oz (or ½ can) of Ro*Tel Diced Tomatoes
½ cup of Colby-Jack cheese (shredded)

2 ½ quart sauce pot

Grilled Green Tomatoes:
4 green tomatoes
olive oil
salt & pepper to taste
Heat the milk over medium heat until bubbles begin to form around the edges of the pot (usually 7-10 minutes if the milk is real cold). Add the grits, Morton Salt, pepper, butter, green onions, mushrooms, bacon bits, Ro*Tel Diced Tomatoes.

Cover and cook (usually about 15 minutes), stirring occasionally until almost all the milk is absorbed into the grits. If mixture begins to boil, reduce heat.

When the milk has been absorbed, remove from heat, add cheese, and stir until the cheese is melted and well combined with the grits.

Pre-heat the front two burners on the Weber Genesis gas grill to high heat. Wash & slice the green tomatoes (about ½ wide slices). Discard the tops and bottoms of the tomatoes. Brush tomatoes with olive oil and sprinkle with salt and pepper. Repeat on the other side of the tomatoes.

Cook for 2 minutes over direct heat on the grill, then flip and cook for 2 more minutes on second side. Remove from heat. Cover with foil if the tomatoes aren’t going to be eaten right away.

Serving: Serve the tomatoes on a bed of grits with barbeque sauce drizzled over the grits.