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Hot Tomato Grits

This must-have breakfast recipe is a hit with your brunch bunch. Grits are a delicious alternative to hashbrowns.

Southern Living JUNE 2001

  • Yield: 6 servings

Ingredients

  • 2 bacon slices, chopped
  • 2 (14 1/2-ounce) cans chicken broth
  • 1/2 teaspoon salt
  • 1 cup quick-cooking grits
  • 2 large tomatoes, peeled and chopped
  • 2 tablespoons canned chopped green chiles
  • 1 cup (4 ounces) shredded Cheddar cheese
  • Garnishes: chopped tomato, cooked and crumbled bacon, shredded Cheddar cheese

Preparation

Cook bacon in a heavy saucepan until crisp, reserving drippings in pan. Gradually add broth and salt; bring to a boil.

Stir in grits, tomato, and chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.

Stir in cheese; cover and let stand 5 minutes or until cheese melts. Garnish, if desired.

Note: To decrease fat and calories, drain bacon on paper towels discarding drippings, substitute reduced-fat sharp cheddar cheese for regular.

Note:

1995 Recipe Hall of Fame

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Hot Tomato Grits Recipe

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