Ham and Grits PieSubmitted by: SCHWINNER!
IntroductionAdapted from a Rachel Ray 10-spot recipe, this combination sounds weird, but quickly became a favorite in my house! Marinara sauce and cheese makes everything tasty! Adapted from a Rachel Ray 10-spot recipe, this combination sounds weird, but quickly became a favorite in my house! Marinara sauce and cheese makes everything tasty!
1.25 quick cooking plain grits (or 4 servings)
1.25 c. shredded colby jack cheese
~5 oz. deli ham, sliced into thin ribbons (I use a little over half of a 9 oz. container)
1/2 c. chopped onions
1 chopped roma tomato
1.5 (1 14 oz. can) of tomato sauce
2 tbsp. butter or spread (I use Country Crock Light)
Salt & pepper
Heat the oven to 400. Spray a 8"x8" glass baking dish or 10" pie pan with cooking spray. Spread the grits into the prepared pan.
In a large skillet, combine the ham, onions, tomato, tomato sauce, and more cajun seasoning. Simmer for 5 minutes or until the onions are soft (alternately, you can brown the onions in a little butter first before adding the other ingredients to the skillet).
Pour the tomato mixture over the grits. Top with the remaining cheese, and bake for 20-25 minutes, or until lightly browned on top. Allow to rest for 5 minutes before serving.
I like to serve with a salad. Leftovers reheat great!
Makes 4 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SCHWINNER!.
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Member Ratings For This Recipe
I'm not sure what I did wrong, but this did not turn out like I thought it would. It was more like soup than pie. That being said, it still tasted good, and even my picky family members liked it. Next time I may add more spices, maybe some garlic, red pepper and dill. - 5/4/09
Reply from SCHWINNER! (5/6/09)
I'd guess it was the grits? It's happened to me before where I've made this and didn't let the grits get thick enough - you want them thick and stiff enough to hold up to the sauce and toppings. Sorry it didn't work out for you!