Grits with Broiled Tomatoes

Ingredients

• ½ teaspoon coarse salt
• 1 cup white grits
• 2 tablespoons unsalted butter
• 8 ounces (2 cups) coarsely grated cheddar cheese, divided
• Freshly ground pepper
• 2 slices thickly sliced cooked bacon, crumbled

For the Broiled Tomato Slices:

• 2 large tomatoes, sliced ½-inch thick
• ½ teaspoon olive oil
• Coarse salt and ground pepper

Instructions

1. 1
   Bring 4 cups of water and salt to a boil in a medium pot over high heat. Stirring constantly, add grits in a slow, steady stream. Lower heat to maintain a rapid simmer and cook, stirring, until water is absorbed and grits are smooth, about 5 minutes. Remove from heat and stir in butter and 1 ½ cups cheddar. Season to taste with salt and pepper.
2. 2
   Preheat broiler. Divide grits among six small, shallow, ovenproof bowls. Sprinkle evenly with bacon and top with a tomato slice. Sprinkle with remaining ½ cup cheese. Transfer bowls to a rimmed baking sheet and broil until cheese melts and is bubbling, about 1 minute. Serve immediately.
3. 3
   For the broiled tomatoes: Preheat broiler. Place sliced tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Broil until softened, 2 to 3 minutes.