- 5 minutes
- 10 minutes
- Toss the tomatoes in olive oil then place them under the broiler, heated to 400 degrees, for 10 minutes or just until the skins start to darken and the tomatoes begin to shrivel.
- Boil the water and add the grits, salt and rosemary, cooking to package directions and stirring frequently. A few minutes before the grits are done, add the cheese, cream cheese and pepper and stir until cheese is melted and incorporated.
- When the grits have reached the desired consistency, spoon into single serving bowls and top with the tomatoes and another pinch of rosemary if you like. Serve warm and enjoy!