Hot Tomato Grits

Southern Living
Hot Tomato GritsRecipe
Photo: Charles Walton IV; Styling: Buffy Hargett
Makes 6 servings


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2 bacon slices, chopped
2 (14 1/2-oz.) cans chicken broth
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
2 large tomatoes, peeled and chopped
2 tablespoons canned chopped green chiles
1 cup (4 oz.) shredded Cheddar cheese
Garnishes: chopped fresh parsley, shredded Cheddar cheese


Prep: 10 Minutes
Cook: 30 Minutes

1. Cook bacon in a heavy saucepan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in pan. Drain bacon on paper towels.

2. Gradually add chicken broth and salt to hot drippings in pan; bring to a boil. Stir in grits, tomatoes, and green chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.

3. Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately.

Created date

December 2008