- 2 cups chopped fresh tomatoes
- 1 small shallot, finely chopped
- Kosher salt
- freshly ground pepper
- 2 1/4 cups Carolina Gold rice grits
- 1 cup finely grated Parmesan
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Mix tomatoes and shallot in a small bowl. Season with salt and pepper; set aside.
- Bring 12 cups water to a boil in a large saucepan. Stir in grits and season with salt. Reduce heat to medium; simmer grits until almost tender, about 15 minutes. Drain, reserving 2 cups cooking liquid; return liquid and grits to saucepan. Stir over medium heat until creamy, 5-6 minutes. Add cheese and butter; stir to melt. Stir in lemon juice; season with salt and pepper. Transfer to a large wide bowl, forming a well in center. Stir oil into tomato mixture; pour into well.