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.
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.
Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately.
This is a wonderful dish! I made this for a family gathering and everyone loved it. I added a couple tablespoons of sugar at the end to bring out the flavor of the tomatoes. I also added a tiny bit of garlic powder. Reheats well, but it's best straight from the stove top.
We had this with fried flounder and loved it except that it was too dry (I followed the recipe) - next time I will add more chicken broth or maybe milk. We will definitely be making this again and again!
Really like this recipe because it was easy and tasty. Made it for a family get-together and everyone raved. Left out the chilis since my meal was not a southwest theme and it was still good. I recommend this for breakfast or brunch.
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