BREADA – Cultivating Local Markets
Recipes
Hot Tomato & Strawberry Grits
Posted under Side Items
Ingredients
Roasted Strawberry Ketchup
- 1 lb strawberries, trimmed and halved
- 1 pint grape tomatoes, halved
- 1 tbsp garlic extra virgin olive oil*
- ½ tsp salt + extra salt and pepper to taste
- 1 tsp vanilla balsamic vinegar*
Fresh Grits
- 1 cup grits
- 3 cups vegetable stock
- ½ tsp salt + more to taste
- 1 tbsp nutritional yeast
- 1 tbsp ghee
- 2 tsp garlic powder
- pepper to taste
For the Strawberry Ketchup:
1. Preheat oven to 400 degrees F.
2. Toss strawberries and tomatoes with garlic olive oil, salt, and pepper and transfer to a baking sheet
3. Roast for 30-45 minutes.
4. Transfer to a food processor or high speed blender, add vanilla balsamic, and process until smooth.
5. Taste! Add more balsamic for more tang, a bit more salt, or some honey or maple syrup if you’d like to add some sweetness.
For the Grits:
1. Bring vegetable stock to a boil. Slowly add grits, stirring as you add. Add in additional ingredients and reduce heat to a
simmer, cooking for 15-30 minutes until desired consistency is reached.
**Vanilla Vinegar and Garlic Olive Oil available from Red Stick Spice Co.