Stir in tomatoes. Simmer until flavors meld but still juicy, 5-6 minutes. Season with salt. Spoon grits into bowls and top with tomato stew and aromatic oil. Garnish generously with torn basil ...

Whisk in your grits to avoid lumps, then reduce the heat to medium-low and cook until thick and creamy, stirring occasionally. I like to incorporate tomato paste, creole seasoning, and smoky ...