Blue Cheese Grits with Stewed Tomatoes

A lowcountry Southern breakfast – blue cheese grits topped with stewed tomatoes

10 roma tomatoes
1/4 cup green pepper, finely diced
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup stone-ground or whole grain grits
2 cups 2% milk
2 cups water
1 tablespoon organic, grassfed butter
2 ounces blue cheese, crumbled
Salt and black pepper to taste

View the full recipe at An Avocado A Day →