Hot Tomato Grits

This reminds me of Tomato Gravy and grits, except it is easier. If you ever have breakfast for dinner this is perfect with scrambled eggs, bacon and homemade biscuits.

Hot Tomato Grits
6 servings
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2 bacon slices, chopped
2 (14 1/2-ounce) cans chicken broth
1/2 teaspoon salt
1 cup quick cooking grits, uncooked, not instant
2 large ripe tomatoes, peeled and chopped
2 tablespoons canned chopped green chiles
1 cup (4-ounces) shredded cheddar cheese
Garnish with cooked and crumbled bacon

Cook bacon in a heavy saucepan over medium-high heat until crisp. (Do not drain). Gradually add broth and salt; bring to a boil. Stir in grits, tomatoes, 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 is desired.

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