Thinking about the oncoming tomato season, the following recipe for tomatoes stuffed with yellow grits comes to mind. In this rendition I use the quick yellow grits which have a coarser texture and are brighter yellow than cornmeal. This is best made in full summer when tomatoes are ripe, flavorful and inexpensive. The grits mixture can be served on its own, too, as a cushion under a piece of grilled fish or sauteed meat.
½ cup quick yellow grits
4 large, firm tomatoes
3 tablespoons olive oil
6 scallions, cut into ½ inch
pieces
1 cup chopped onion
2 cloves garlic, minced
½ pound mushrooms, (2
cups) chopped
Preheat oven to 350 degrees
Prepare grits and salt according to package directions, spread and cool on plate until lukewarm. Hollow out tomatoes, (save cap) chop insides, add 1 tablespoon olive oil, salt and pepper. This is the sauce.
Heat 2 tablespoon olive oil, briefly sauté onions and scallions, add garlic, mushrooms, salt. Cook for about 5 minutes longer or until most of the juices have evaporated, stir in the grits. Fill the tomatoes, top with the cap. Place in baking dish, pour the sauce around them, bake for 40 minutes. I cool these to lukewarm before serving.
