Real Good Tomato Bisque Grits

this is tomato bisque if tomato bisque was perfect

Hello Sweet Swamp Dwellers, welcome back to Eat Good Things Thursdays aka I make something good and try to show ya’ll the light too. Last week’s Catfish Laab recipe seemed to wake up the masses — the replies were a mixture of “ omg?” and “I hate you, this is amazing”. I welcome the spectrum of feelings this dish evokes.

In the spirit of “ damn kia, wth!”, I’m here to convince y’all to make Tomato Bisque Grits. IMO it shouldn’t take too much convincing because y’all should just trust me. However, I know there are Grits Purists in this world that clutch their pearls at the idea. I encountered some of those when I made my Sweet Potato Grits for Bryant Terry’s Cookbook, Black Food. I’ve been guilty of turning my nose at food combinations ( I’m looking at you, collard greens + mac n cheese stuffed eggrolls). Some things just ain’t right. Tomato Bisque Grits though? Oh so right.

Why is it good?

• Grits are kind of mild in taste and truly delicious when prepared in the classic manner: milk and/or stock, butter, salt and pepper. The sweet corn taste of the grits is delicate, so it takes well to savory add ins . Some of which you’re probably already familiar with like, cheddar, pepperjack or gouda. Tomato bisque is a culmination of the sweet yet savory combo: the natural sweetness of canned tomatoes, fragrant basil, the heat of crushed chilis and the silkiness of heavy cream. What is tomato bisque but a perfect foil to grits?

that’s hot.