Tomato Gravy over Grits
A bowl of stone-ground grits under brick-red tomato gravy, the Lowcountry supper plate. Summer's answer to shrimp and grits.
| Category | Plates & Classics |
|---|---|
| Origin / Region | The Lowcountry |
| Classic base | Grits |
| Prep time | About 45 minutes with stone-ground grits |
| Storage | Store grits and gravy separately, refrigerated. |
| Shelf life | Components keep 3 to 4 days; assemble hot |
| Best uses | Supper plates, summer cooking, breakfast bowls |
| Substitutes | Over rice for the inland version; over biscuits at breakfast |
| Last checked | October 18, 2026 |
About it
Tomato gravy over grits is the Lowcountry's supper answer to shrimp and grits' breakfast fame — the same bowl, the garden standing in for the creek. In tomato season it is made weekly in coastal kitchens.
Making it
Cook grits low and loose; make the tomato gravy on a bacon-fat roux with fresh or canned tomatoes. Pool the gravy over the grits and finish with green onion or parsley.
Serving it
In a wide bowl, grits first, gravy pooled on top. Fried pork chops or fish alongside make it a full supper.
Swaps & pairings
Cream stirred into the gravy makes the pink Lowcountry variant. A poached egg on top carries it to brunch.
More from this region: The Lowcountry