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1
Preheat the oven to 400F.
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2
Combine the tomatoes, olive oil, rosemary, and vinegar on a rimmed baking sheet.
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3
Season with salt and pepper to taste and toss to coat the tomatoes evenly.
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4
Spread the tomatoes in a single layer, cut side down, and roast for about 30 minutes, until they begin to shrivel and soften and the undersides have caramelized.
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5
Remove the tomatoes, turn off the oven, and place the cracklings in the oven to warm.
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6
While the tomatoes are cooking, bring the water to a boil in a large saucepan.
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7
Add the 2 teaspoons salt and slowly add the grits in a steady stream, whisking constantly.
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8
Reduce the heat to low and cook and stir for 15 to 20 minutes, until the mixture begins to thicken.
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9
Add the milk and continue to cook and stir for 5 minutes more, until the grains are tender and the mixture is thick.
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10
While the grits are cooking, saute the ham slices in a cast-iron skillet or grill pan until warmed through and slightly brown around the edges, about 4 minutes per side.
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11
Remove from the skillet and cover loosely to keep warm.
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12
When the grits are ready, remove from the heat and stir in the Cheddar cheese, Parmesan cheese, and butter.
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13
Taste for seasoning and stir in additional salt and pepper, if desired.
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14
Serve warm topped with the roasted tomatoes and their juices, a few slices of the ham, and a sprinkling of the cracklings and parsley.
