Chili-Cheddar Grits With Grilled Corn And Tomatoes

Where to start?  I guess I will start with it was amazing!  We all loved it.  It didn't hurt that we had some stellar corn from Front Porch Pickings, but the whole combination was delicious.  My husband made a piggy of himself again, so he gives it his seal of approval.  That is saying something, since he likes his meat.  This was one of the best meatless Monday recipes we have ever had.  If you look at labels, you will see I have added two.  The first one, "Dad's Favorites", was added after my husband was looking at his bowl and declared, "that was good, too bad I won't ever have it again."  I pointed out that it has been a more than a year and I was willing to repeat every now and then.  He said he would never remember what he loved since there were so many dishes he has tried.  Now, he can click on his label and have a menu to choose from.  I also decided to label them with their average rating.  This one was 4.5 average, but I rounded up at my husband's insistence;).  The dish came together pretty quick.  It is already meatless, but if you are a vegan, I believe I have seen vegan cheese, and that may work.  Honestly, it was so tasty, I bet it would still be pretty good without the cheese.  The only thing to keep in mind is that the only salt comes from what you put on the tomatoes and the cheese. Give them a good big pinch!


Chili-Cheddar Grits With Grilled Corn And Tomatoes
 
3 medium ears fresh corn shucked
1 Tbs. extra-virgin olive oil
1 Lb medium plum tomatoes halved
Kosher salt and freshly ground black pepper
1 Cup quick-cooking (not instant) grits
4 Tsp chili powder
1/2 Cup thinly sliced scallions
4 Oz extra-sharp Cheddar grated (about 1 cup)
Prepare a high gas or charcoal grill fire.
Lightly rub the corn with 1 tsp. of the oil. In a medium bowl, toss the
tomatoes with the remaining 2 tsp. oil and a generous sprinkling of salt
and pepper.
Put the corn and tomatoes, cut side up, on the grill and cover. Grill,
turning the corn occasionally (don't turn the tomatoes), until the corn
is browned in places and the tomato skins have darkened and the flesh
has softened, 8 to 12 minutes.
Set aside 4 tomato halves for garnish and put the remaining tomatoes in
a food processor; pulse until smooth. When the corn is cool enough to
handle, cut the kernels from the cobs.
In a heavy-duty 4-quart saucepan, bring 3-1/2 cups of water and 2 tsp.
salt to a boil over high heat. Whisk in the grits, chili powder, and the
tomato pure. Bring to a boil and stir in two-thirds of the corn kernels
and the scallions.
Reduce the heat to medium low and cook, partially covered and stirring
frequently, until the grits are tender and thick, about 5 minutes. Add
the cheese and a few grinds of pepper; stir until the cheese melts.
Divide the grits among 4 soup bowls and top each with a tomato half and
some of the remaining corn. Serve immediately.