Recipe: Hot Tomato Grits

HOT TOMATO GRITS

2 bacon slices, chopped
2 cans (14 oz. each) chicken broth
1/2 tsp. salt
1 cup uncooked quick-cooking grits
2 large tomatoes, peeled and chopped (plus additional for garnish)
2 tbsp. canned chopped green chilies
1 cup (4 oz.) shredded Cheddar cheese (plus additional for

Cook bacon in heavy saucepan until crisp, remove bacon and set aside, reserve drippings in pan.

Gradually add broth and salt to pan; bring to a boil. Stir in grits, tomato and chilies; return to 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 with additional cheddar cheese, chopped tomato, and reserved bacon, crumbled.

Servings: 6
Adapted from source: The Coastal Living Cookbook