Q: My mom absolutely loves the tomato grits at Nava in Buckhead. I would love to be able to get the recipe for her.

-- Kelli Bailey, Atlanta

A: These spectacular spicy grits get their unique flavor from smoking tomatoes, garlic, onions and jalape–os before pureeing them. Chef Doug Turbush uses a stovetop smoker, but if one is not available, he recommends grilling the tomatoes, onion and chiles on a covered low-heat grill to achieve a slightly smoky flavor. Use care not to char the vegetables. Turbush soaks his hickory chips overnight, but check your smoker's directions for proper use. For those looking for less spice, reduce the jalape–os or remove the seeds before pureeing.

-- Jeanne Besser, for the Journal-Constitution

SIDE DISH

Smoked Tomato Grits

Makes 8 serving

Preparation time: 20 minutes

Cooking time: 45 minutes

4 ripe Roma tomatoes, halved

4 garlic cloves, peeled

1 white onion, thickly sliced

2 jalape–o peppers, stems removed

1 cup half-and-half

1 cup heavy cream

3 tablespoons tomato paste

3/4 cup yellow stone-ground grits

Salt and pepper to taste

In a stovetop smoker, place hickory chips according to the manufacturer's directions. Add the tomatoes, garlic, onion and jalape–o on a wire grate. Smoke for 30 minutes. Remove from smoker and puree in blender.

In a large pot, combine half-and-half, cream, tomato paste and smoked puree. Whisk all ingredients together and bring to a boil. Add the grits and reduce the heat. Use caution to prevent splattering. Simmer over very low heat for 10 minutes, stirring frequently. Season to taste with salt and pepper.

Per serving: 223 calories (percent of calories from fat, 59), 4 grams protein, 20 grams carbohydrates, 2 grams fiber, 15 grams fat, 52 milligrams cholesterol, 78 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.