Grilled Potato Salad w/ Bacon-Scallion Vinaigrette

I don't know about you but here in South Carolina, summer is finally in full swing!  Weekends are being filled up with BBQs, parties, graduations, weddings.... so now is the perfect time to gather some fantastic side dish recipes that are perfect complements to any protein you throw on the grill!  This recipe is from the June issue of Food Network Magazine and I love that it combines red skinned potatoes as well as sweet potatoes -- and they take the extra step of grilling the spuds, creating a fabulous charred flavor and gorgeous grill marks.  Oh and there's bacon....  enough said.  

Grilled Potato Salad w/ Bacon-Scallion Vinaigrette - 6 servings
Food Network Magazine

Potatoes:
7 medium red skinned potatoes, quartered
1 sweet potato, peeled and cut into large chunks
1/4 c. mayo
1 tbsp dijon mustard
2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
salt and pepper

Vinaigrette:
1 slice bacon, cut into 1/4 inch pieces
1/4 c. extra virgin olive oil
2 tsp dijon mustard
2 scallions, chopped
2 tbsp chopped fresh parsley
salt and pepper

1.  Preheat the grill to medium.  Put red potatoes in a large saucepan and cover with cold water by 2 inches.  Boil over high heat.  Once water begins to boil, add sweet potatoes.  Return to bowl and cook 10 more minutes.  Drain and set aside to cool.  
2.  In a medium bowl, whisk mayo, mustard, onion powder, garlic powder, cayenne, salt and pepper.  When potatoes are cool, toss them in mayo mixture to coat.
3.  Make vinaigrette: cook bacon in a small skillet until crisp.  Set aside to cool.  Pour bacon drippings in a small bowl with olive oil.  In a large bowl, whisk vinegar and mustard.  Drizzle in EVOO-bacon dripping mixture, whisking.  Add scallions, parsley, salt and pepper and blend.  
4.  Using tongs, place potatoes on hot grill and cook on all sides to make grill marks, 1 to 2 minutes per side.  Handle gently.  Place in bowl with vinaigrette.  Gently toss and serve warm or cold.  

Grilled Panzanella Salad

Summer has finally arrived in South Carolina!!  The weather here has been so murky lately -- clouds and rain -- totally atypical of springtime in the South.  This past week has been a total change -- sunshine and in the 80s!  This kind of weather gets me in the mood to fire up the grill!  My husband is in charge of the grill in this house and he does an amazing job -- but I'm always looking for unique recipes that include grilled food -- and this recipe fits the bill perfectly!  

I love panzanella salads because they incorporate my favorite things -- fresh veggies, meats, cheeses and bread, all in one fabulous bowl!  And this salad is particularly fabulous with it's tangy dressing, sliced salami and grilled veggies.  Yum.  This is the perfect side dish to your weeknight or weekend grilling!  

Grilled Panzanella Salad (serves 6-8)

2 tbsp extra virgin olive oil, plus more for brushing

2 tsp red wine vinegar

2 tsp fresh lemon juice

1 small clove garlic, minced

salt and pepper

3 medium tomatoes, halved

6 scallions 

2 large bell peppers, any color, quartered

1 medium zucchini, halved lengthwise

one 10 oz loaf ciabatta, halved lengthwise

1/2 c. fresh torn herbs (basil, parsley)

1/4 lb thinly sliced salami, cut into 2 inch ribbons

1.  Preheat grill to medium high.  Make the dressing: whisk extra virgin olive oil, vinegar, lemon juice, garlic, salt and pepper.  

2.  Brush grill with extra virgin olive oil.  Put tomatoes in bowl; drizzle with oil and season with salt and pepper.  Grill about 2 minutes and transfer to baking sheet.  Oil and grill all veggies and bread.  Cool.

3.  Cut up veggies and bread into bite sized pieces.  Add herbs, salami, dressing and any veggie juices.  Toss and serve.

Baby Zucchini and Potato Salad with Arugula and Feta

Hey everyone!  I’ve really been out of the blog world lately and now I’m back!  Today I have an amazing side dish for you all!  A few weeks ago we were down in Charleston, SC {best city ever, BTW} for the Wine and Food Festival and on the way home we stopped for some buzzed grocery shopping at Trader Joe’s!  I love love LOVE Trader Joe’s and cannot get enough of them!  The prices are fantastic and their produce is amazing -- I just about died when I saw a little bag of baby zucchini! AHHH!  So I created this warm salad topped with feta cheese and balsamic syrup.  Of course you can substitute regular-sized zucchini {chopped up of course}.

Baby Zucchini and Potato Salad with Arugula and Feta (serves 6 to 8 as a side dish)

1 bag baby zucchini (about 15 zucchini), stems removed

1 small bag baby potatoes

1/2 bag baby arugula

3 tbsp extra virgin olive oil

1 pint grape tomatoes

1/2 c. feta cheese

salt and pepper to tasted

balsamic syrup, for drizzling

1. Preheat oven to 425.  In an oven-safe dish, place potatoes, olive oil, salt and pepper.  Roast for 20 minutes, stirring after 10 minutes.  Add zucchini to the roasting pan and stir.  Return pan to oven and roast 10 to 15 minutes more, until zucchini is cooked through.  Remove from oven and transfer to serving dish. 
2. Add arugula to the potato/zucchini mixture and toss.  This will allow the arugula to wilt into the hot veggies.  Set aside to cool for 10 minutes.
3. Toss the salad with the grape tomatoes and balsamic syrup.  Top with feta cheese and serve.

Israeli Couscous, Corn and Cherry Tomato Salad with Bacon

Hey everyone! Hope you all had a fab weekend -- maybe venturing out to some Halloween parties?  Maybe making some of our great Chowgals recipes for you own Halloween party??  Here at the beach, our biggest Halloween Costume Contest was cancelled because of Hurricane Sandy rain.  So that means that we get to dress up for Halloween all over again next weekend!!! YEAHHH!!!  

A few days before our weekend Halloween festivities I brought this salad to a friend’s house for dinner and it was a hit!  The dressing is tangy and sweet and I love the crispy smoky bacon.  Also, cooking the corn in the bacon fat adds depth of flavor!  

Israeli Couscous, Corn and Cherry Tomato Salad with Bacon

3 tbsp canola oil

3 tbsp red wine vinegar

2 tbsp EVOO plus 1 tbsp EVOO

2 tbsp honey

2 tsp fresh lemon juice

1 tsp thyme leaves

1/2 tsp dijon mustard

1/2 medium shallot, chopped

salt and pepper

4 oz bacon, diced

1c. israeli couscous

1 pint cherry tomatoes, halved

1 handful, fresh chopped parsley

1. In a saucepan over medium heat, add 1 tbsp EVOO and israeli couscous and toast, until couscous is golden and fragrant.  Add 1 and 1/4 cup water to the pan and bring to a boil.  Decrease heat to low, cover and cook for 12 minutes, or until all liquid is absorbed and couscous is tender. Transfer to large bowl.
2. In a blender, combine canola oil with vinegar, EVOO, honey, lemon juice, thyme, mustard and shallot and blend until smooth.  Season with salt and pepper.
3. In a medium skillet, cook bacon over moderately low heat, stirring occasionally until golden and crisp, 15 minutes.  Using a slotted spoon, transfer to paper towel lined plate.  Pour off all but one tbsp fat.  
4. Meanwhile, add corn to bacon fat and cook over moderate heat, stirring until tender, 3 minutes.  Add corn to couscous.
5. Add the tomatoes and bacon to the bowl and toss gently.  Add vinaigrette and toss again.  Season with salt and pepper.  Sprinkle with parsley and serve.

Oktoberfest & Schnitzel

The main entrance to Oktoberfest

Oktoberfest may have been the last stop on our trip to Europe, but it was definitely my favorite.  I found that Munich reminded me a lot of a typical American city, bustling with people, big buildings, corner restaurants and taxi cabs.  It was a comforting feeling of familiarity when I was starting to feel slightly homesick.

The Oktoberfest is simply amazing -- a must-see for anyone who likes to party, have fun, sing songs, drink beer, people watch and eat pretzels the size of your head.  The carnival outside the tents is packed with street food {schnitzel sandwiches, brats, gingerbread cookie hearts covered in German/Bavarian sayings and worn as a necklace}, rides and games.  The beer is carted in on horse-drawn carriages and the beer tents are where the real party happens.  They are packed with tables where guests sit and are served liter beers and food while meeting new table-mates and singing German drinking songs played by the band.  Each tent is named for the type of beer that they serve. 

Bringing in the Beer!

As the day goes on, the crowd gets quite lively.  They move from sitting down to standing on their seats, to dancing on their seats, then dancing on the tables themselves.  All of this is encouraged. {And by the way....I was nervous to enter the bathrooms at a party of this magnitude but I went in all day and night to find them spotless and fully stocked with TP at all times! }

Amazing panoramic of the Spaten tent 

Now to the food!  The night before the ‘fest, we ate at a German restaurant that my husband deemed “the best meal he ate on vacation”.  Pork Wiener Schnitzel with German Potato and Cucumber Salad.  Amazing.  Usual schnitzel recipes call for simple ingredients of pork with a breading of egg and plain bread crumbs, fried and served with lemon....but this was a special breed of schnitzel...juicy pork with a tang of mustard and horseradish.  I knew it would be the first meal I replicated at home.  The potato-cucumber salad was fantastic; creamy, yet vinegary.  The cucumbers add a lovely crunch and brightness to the dish!  Serve these recipes up with some good cold beers and you’ll be feeling like a German in no time!

Wiener Schnitzel

Marinade:

1/3 c. cider vinegar

3 tbsp grainy dijon mustard

1 heaping tbsp prepared horseradish

4 pork cutlets or chops, pounded to 1/4 inch thickness

1/4 c. flour

1/4 tsp salt

1/2 c. bread crumbs

2 eggs

vegetable oil for frying

1. Combine marinade ingredients in a large ziplock bag and add pork to bag.  Place in refrigerator and marinate 2 hours.
2. Set up three shallow dishes.  Place the flour and 1/2 tsp salt in one and breadcrumbs in another.  Beat eggs well and place in a third dish.
3. Heat at least 1/4 inch of oil in a frying pan to 350 degrees.
4. Working one at a time, dredge cutlets first in flour until surface is completely dry.  Dip in egg to coat, allow excess to drip off then quickly roll in breadcrumbs until coated.  Place meat immediately in pan with hot oil.  Do not crowd pan.  Cook in batches if necessary.
5. Fry the schnitzel for 3 to 4 minutes on one side.  Turn them over once and fry until both sides are golden brown.  Remove from pan and place on plate with lemon slices. 

German Potato-Cucumber Salad

from Edible Austin

2 lb. Yukon gold potatoes

1/2 c. chopped fresh parsley

1 small white onion, chopped

1 English cucumber, seeded, halved and sliced

1/4 c. tarragon vinegar

1/4 c. vegetable oil

1/2 c. chicken broth

1 to 2 tsp sugar

salt and pepper to taste

1.  Boil potatoes until soft but firm.  Cool them in an ice bath.  Once cooled, cut the potatoes into bite-sized pieces.  Add parsley, onion, cucumber, vinegar and oil.  Mix well.  Stir in chicken broth.  If more broth is needed to moisten, add up to 1/2 cup.  Add 1 tsp sugar, salt and pepper.  Taste and add more sugar, if desired.

Orzo Salad with Lemon-Balsamic Vinaigrette

Summer side salads are kind of my thing.  I just love them!  Pasta salad, potato salad, coleslaws, etc....I could eat them all and I love coming up with variations on them.  I usually make this salad with couscous but I just did the Southwest Pearled Couscous salad so I figured I’d switch it up and go for the gold with orzo.  

Orzo is in the pasta family -- just in tiny form -- so pasta salad lovers are going to die for this salad.  The vinaigrette is a simple mixture of lemon juice, white balsamic vinegar, dijon mustard and olive oil.  If you don’t have white balsamic vinegar, it’s ok to use regular balsamic, just know that the black/brown color of the vinegar will tint the salad and you won’t get the beautiful clean look of fresh veggies against pasta.  The ratio of oil to acid in my vinaigrettes is commonly in the acid’s favor, whereas traditional vinaigrettes use more oil than acid.  I do this to cut down on calories -- at times this can lead to a dry pasta salad, as the pasta will soak up the liquid, but if you are serving the salad right away, go ahead and make it according to the recipe.  Another way to get around adding more oil is to just dress the salad just before eating {if you are taking it to a party, etc}  And feel free to go crazy and add in anything your little heart desires.  I usually throw some feta cheese on top of this, but some of my guests just weren’t a fan of feta {!!!!!!}.  

Orzo Salad with Lemon-Balsamic Vinaigrette

1/2 lb uncooked orzo pasta

1 pint cherry tomatoes, halved

1 can garbanzo beans, drained and rinsed

1 large cucumber, diced

1 small onion, diced

3 tbsp fresh parsley, minced

1/4 c. fresh lemon juice

1/4 c. white balsamic vinegar

2 tsp dijon mustard

1 garlic clove, minced or grated

1/4 c. extra virgin olive oil

salt and pepper, to taste

1/2-3/4 c. crumbled feta, if using

1. For the vinaigrette: {Tip: Make the vinaigrette in the bottom of the bowl you will be serving the salad in} Combine lemon juice, white balsamic vinegar, dijon, garlic, olive oil, salt and pepper in a bowl and whisk to combine.
2. Cook orzo according to package instructions, drain and rinse with cold water to cool down pasta.
3. Add orzo to the bowl with dressing.  Combine orzo with cherry tomatoes, cucumber, beans, onion and parsley.  Toss to coat.  Top with feta cheese and serve.

Southwest Pearled Couscous Salad

I’ve got another fabulous recipe from the girls at Spoon Fork Bacon today and this side dish really stole the show when it was served.  It’s packed with that Southwest flavor that everyone enjoys and mixed with a combination of warmed corn and beans along with crunchy cold tomatoes and onions.  I love how the different textures of this dish come together!  

Let’s talk a little about couscous...  It’s actually coarsely ground dried pasta made with semolina flour.  It’s ground into such small pieces that you basically have to just pour hot liquid on top, cover and set aside.  It’s such an easy and hands off way to cook -- and very difficult to mess up.  You can find couscous in your grocery store in boxes, sometimes with flavor packets included such as garlic and herb, etc.  This recipe uses Israeli couscous {{also known as pearled couscous}}, which is what makes it so special.  Still in the pasta family, Israeli couscous is much larger and toasted instead of dried, giving it a delightful nutty flavor along with a slightly chewy texture.  It’s cooking process is similar to regular couscous but I definitely prefer the Israeli variety! 

Southwest Pearled Couscous Salad (serves 3 to 4 as a main course)

from SpoonForkBacon

1 1/2 c. low sodium chicken broth

2 tsp smoked paprika

1 1/2 tsp cumin

1/2 tsp chile powder

1/4 tsp cayenne pepper

1 garlic clove, minced

2 tbsp extra virgin olive oil

1 c. pearled {Israeli} couscous

1 c. black beans, drained and rinsed

1/2 c. grilled corn kernels (from 1 small corn on the cob)

1/4 c. diced red onion

2 roma tomatoes, seeded and diced

1 lime, juiced

2 tbsp cilantro, minced

1/4 c. crumbled cotija cheese, optional

salt and pepper to taste 

1. Place broth, paprika, cumin, chile powder, cayenne and garlic in a small saucepan and bring to a boil.  As the broth heats up, add oil to a medium saucepan and toast couscous over medium heat, about 3 to 4 minutes.  
2. Pour the hot broth over the couscous, cover and simmer for 10 to 12 minutes.  When couscous is ready, uncover and gently fluff with a fork and allow to cool.
3. Once cooled, add the black beans, corn, red onion, tomatoes, lime juice and cilantro and gently fold together until fully incorporated.  Season with salt and pepper and top with cotija cheese, if using.  

Sweet Potato and Asparagus Hash

One of the best things about feeling comfortable in the kitchen is creating your own recipes.  When I can open my fridge and grab the things I have on hand and create something delicious for my family it makes me proud -- even more proud than when I taught my son to sit.  {I’m referring to my son, Scrappy the dog, who really only sits when he feels like it and is on carpet -- so I guess I don’t have much to be proud of with him...}  So when I pulled this side dish out of my brain, I was pretty happy.  

It all began when Steve wanted steaks for dinner -- I had sweet potatoes and asparagus on hand and was going to do my typical grilled asparagus and baked sweet potatoes.  Then an epiphany hit -- let’s chop ‘em all up with some onion, bacon, and orange zest and juice and create something really spectacular.  Steve’s not a huge sweet potato fan but he gobbled this up like it was going out of style -- it’s bright and salty and the perfect companion to a thick juicy steak.

Sweet Potato and Asparagus Hash

3 small sweet potatoes, peeled and cut into small cubes

1 bunch of asparagus, trimmed and cut into bite sized pieces

4 slices thick cut bacon, cut into bite sized pieces

1 small white onion, diced

zest from 1 small orange

juice from 1/2 orange

fresh ground black pepper, to taste

2 tsp thyme, minced

1. Place a large frying pan over medium high heat.  Add bacon to pan and cook until crisp.  Remove bacon from pan and keep warm.  
2. Discard all but 2 tbsp of bacon fat from frying pan.  Add cubed sweet potatoes and onions to the pan and saute.  Cook until potatoes begin to soften and onions become translucent, about 7 to 10 minutes.  
3. Add orange zest and juice to potato/onion mixture and stir to combine.  Add asparagus to pan and stir.  Let orange juice reduce then add bacon, thyme and black pepper to pan.  Allow mixture to crisp up, if desired.  

Chickpea Tomato and Basil Salad

I’m always on the hunt for delicious and healthy side dishes for summer BBQ’s.  Sometimes those mayo-drenched potato salads and pasta salads just don’t do it for me.    To me, summer is all about fresh ingredients, even better if you can head out to your back yard and pick some fresh vegetables and herbs to use in your daily meals.  This year, Steve and I are getting some great tomatoes -- we really can’t eat them fast enough -- so this recipe really helped us put use to our large amount of cherry tomatoes.  

This salad is light, fresh and tangy, with a slightly sweet dressing.  The fresh basil really gives it that brightness that I look for in a summer dish.  I can’t forget to mention how much better for you this salad is than your run in the mill potato or pasta salad, yet, I find that the chickpeas really satisfy my craving for potatoes.  If you’re trying to keep it light, try serving this with grilled chicken breast marinated in balsamic vinegar -- it really will tie all the flavors together.  Or go ahead and eat this dish as your vegetarian main course -- the beans provide your protein.  Add a slice of crusty bread to soak up the delicious dressing and you’ve got yourself a meal. {{I usually make a little extra dressing  especially for this purpose!}}

Chickpea, Tomato and Basil Salad

from Green Lite Bites

1 can chickpeas, drained and rinsed

1 pint grape tomatoes, halved 

25 large basil leaves, chopped

3 cloves garlic, minced

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

2 tsp olive oil

1/2 tbsp honey

pinch of salt

Combine garlic, red wine vinegar, apple cider vinegar, olive oil, honey and salt in a large bowl and whisk to combine.  Add in chickpeas, tomatoes and basil and toss until coated.  Chill at least 20 minutes to allow the flavors to mingle.

White Cheddar Chipotle Mac and Cheese w/ Caramelized Onions

I’m always searching for delightful mac & cheese recipes with a twist.  I love taking a common recipe and taking it to the next level with interesting ingredients.  I stumbled across this little tidbit of a recipe on Pinterest and I pretty much ran to the grocery store immediately to gather ingredients and within the hour I was stirring a delicious cheese sauce.

This recipe is full of spicy chipotle flavor and sweet caramelized onions.  The onions are my absolute favorite part of the recipe, giving a slight crunch to an otherwise creamy and decadent dish.  Give this recipe a try and I promise you won’t be disappointed!

White Cheddar Chipotle Mac and Cheese with Caramelized Onions

from Sunflower Supper Club

For the Onions:

2 tbsp butter

1 tbsp olive oil

1 large onion, halved and thinly sliced

2 tbsp sugar

The rest of the ingredients:

8 oz penne pasta

1/4 c. butter

1/2 tsp minced garlic

1/2 chipotle pepper, diced fine

1 tsp chipotle sauce from the can of chiles

1/4 c. flour

2 c. milk

2 c. white cheddar cheese (8 oz), shredded

For the onions:

In a large skillet over medium heat, melt the butter and add the olive oil.  Add onions and saute for a few minutes until they begin to soften.  Add the 2 tbsp sugar and turn the heat down a little.  Continue cooking for about 20 minutes until they are golden brown.  Drain any excess oil and set aside to cool.  

Cook pasta in salted water until al dente.  Meanwhile, melt butter in a saucepan over medium heat.  Add the minced garlic, diced chipotle and sauce.  Cook for a minute until fragrant.  Add your flour and whisk constantly for about 2 minutes.  Slowly add milk and bring to a boil and simmer for a minute until it thickens.  Remove from heat and add the cheese a handful at a time until melted.  Add the caramelized onions and pasta and mix thoroughly.  

Place in a baking dish and bake at 375 for about 30 minutes.

Quinoa Salad with Artichokes and Parsley

Today’s recipe is a delicious SkinnyChow side dish! Quinoa has quickly become one of my favorite grains.  I tend to substitute it where I would use couscous or any other small grain. I had started seeing recipes with quinoa all over pinterest and foodgawker and thought, “Huh, what is this stuff that everyone is raving about??”  I took to my local grocery store and got blank stares when I asked for it.  I thought I would have to take a pilgrimage to our closest Whole Foods (around 2 hours away) when I stumbled upon it in the international food section!  Phew, thank goodness -- I didn’t think I could convince the husband to make a 4 hour round trip drive for something that looks like rice.  Quinoa is protein packed, healthy, and has a lovely nutty flavor to contribute to any dish.  The flavors in this salad mesh together perfectly -- I could eat bowls of this stuff.  If you haven’t tried quinoa or you have and you love it, check out this salad -- it’s perfect for your summer BBQ’s or for a light lunch.

Quinoa Salad with Artichokes and Parsley (makes 4 servings)

from Cooking Light

1 tbsp EVOO

1 c. chopped spring or sweet onion

1/2 tsp chopped fresh thyme

1 (9oz) package frozen artichoke hearts, thawed

1 c. chicken broth

1/2 c. uncooked quinoa

1 c. chopped fresh parsley

5 tsp grated lemon rind

1 1/2 tbsp fresh lemon juice

1/4 tsp salt

1. Heat oil in medium saucepan over medium high heat.  Add onion and thyme; saute 5 minutes.  Add artichokes and saute 2 minutes or until thoroughly heated.  Add broth and quinoa; bring to a simmer.  Cover and cook 18 minutes or until liquid is absorbed.
2. Remove pan from heat.  Stir in parsley, rind, juice and salt.  Serve warm or at room temperature.

Nutrition Facts: calories - 166, fat - 5.3 grams, carbs - 26 grams, protein - 5.75 grams

Fresh Corn and Bacon Grits with Sauteed Cherry Tomatoes

Today, I’m going to turn all those grit-haters into grit-lovers.  I was born and raised in Pennsylvania and literally never ate a grit until I moved to South Carolina, mostly because grits were never on a menu in my area.  My first few experiences with grits were not good -- in fact, they were terrible.  Then one day, while visiting some great friends in Charlotte, NC, we were eating breakfast at a fabulous place called The Flying Biscuit, and I had a grit-epiphany.  These grits were like creamy, cheesy heaven and completely changed my life.  Now we have grits in my house all the time.

There are a few tricks to good grits:

1. Please, please, PLEASE, do not -- I repeat -- do not use instant grits!  These create those terrible grit experiences I told you about.  Grit water.  Ew.
2. Don’t pile on the butter.  When you order grits at a common breakfast place, they pour on the butter like it’s milk on cereal.  This is not adding much in terms of flavor and most of these breakfast joints are using instant grits.  Double ew.
3. Cheese on you grits?  Yes, please!  But lets not use the bagged cheddar cheese and sprinkle a dusting of it on top of your already cooked grits.  This provides the same flavor as a gallon of butter.  Use a good flavored cheese and melt it into your grits before you serve them.  This creates a creamy texture and delicious flavor.

Today’s recipe in a nice step into Grit Land.  These grits are packed with corn, bacon, cheese and topped with a lovely sauteed tomato salad.  I hope you start enjoying grits like I do!

Fresh Corn and Bacon Grits with Sauteed Cherry Tomatoes

adapted from "The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between" by Peter Berley

Grits:

3 c. water

2 tbsp unsalted butter

1 c. stone ground corn grits

1 c. corn kernels

3 strips bacon, cooked and crumbled

1/3 c. parmesan cheese, grated

1 scallion, trimmed, green, thinly sliced, white chopped for tomatoes

Tomatoes:

1/4 c. extra virgin olive oil

2 pints cherry tomatoes

2 garlic cloves, finely chopped

1/2 tsp red pepper flakes

1/4 c. chopped basil

salt and pepper to taste

parmesan cheese for serving

1. Preheat oven to 200.  For grits:  in medium ovenproof saucepan, bring water to boil over high heat.  Add butter and salt and stir in grits and corn and continue to stir until water returns to a boil.  Reduce heat and simmer until thick, 5 to 7 minutes.  Stir in bacon, cheese and scallion green.  Cover pan and transfer to oven to keep warm.
2. In a large skillet, combine oil, tomatoes, garlic, scallion white and red pepper flakes and cook over high heat, 3 to 4 minutes.  Stir in 1/2 c. basil and cook 2 more minutes.  Season with salt and pepper and remove from heat.
3. Divide grits among bowls.  Spoon tomatoes on top and sprinkle with remaining basil.  Serve with additional parmesan cheese if desired.