Bacon, tomato and cheddar grits, that is. Was in the mood for grits this morning and after searching around a bit, I found this recipe from 'Southern Living'. Both me and Joseph agree, they were the best grits we ever had. It was glutton heaven! The secret to these is (like all amazing dishes) bacon grease. The original recipe called for green chiles and chicken broth. We cut both and replaces chicken broth for vegetable broth. Less sodium.
Hot Tomato Grits
Makes 6 servings
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
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.