Hot Tomato Grits

Photo: Charles Walton IV; Styling: Buffy Hargett
Recipe from Southern Living

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Ingredients

  • 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

Preparation

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