Tomato Chile Cheese Grits

by Lana Stuart on April 24, 2015 · 14 comments

Tomato Chile Cheese Grits from @NevrEnoughThyme

One of the first recipes I ever posted on Never Enough Thyme was my favorite Cheese Grits. I grew up eating grits pretty much every week. Sometimes several times a week. Grits are as quintessentially southern as fried chicken and pimiento cheese. If you’ve never had grits, I do wish you’d give them a try. They’re really just ground corn, first cousins to the famous Italian polenta. If you like cornbread, you’ll probably like grits. I always recommend trying a regional southern brand such as Dixie Lily or Jim Dandy and never, ever, under any circumstances use “instant” grits. Just no.

A southern breakfast just wouldn’t be complete without grits to go along with your fried eggs and bacon (or sausage!). But don’t think they’re only a breakfast food. By no means! One of the more popular ways to serve grits outside of breakfast is with fried fish. Grits are also delicious with other things mixed in. Like cheese. Or greens – turnips, mustard, or collards. Or as I’ve prepared them in this recipe for Tomato Chile Cheese Grits with crispy bacon, plum tomatoes, green chiles, and sharp Cheddar cheese. Serve this alongside any protein – chicken, fish, and pork are best – or topped with a fried egg for a main course on its own.

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