Tomato Chile Cheese Grits is an over-the-top combination of traditional southern grits with bacon, tomatoes, green chiles, and Cheddar cheese.
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.
Tomato Chile Cheese Grits is an over-the-top combination of traditional southern grits with bacon, tomatoes, green chiles, and Cheddar cheese. Click To Tweet
How to Make Tomato Chile Cheese Grits
Cut the bacon crosswise into about ½-inch wide pieces. Cook in a deep skillet over medium high heat until brown and crisp – about 8-9 minutes. Remove the bacon with a slotted spoon to a paper towel lined plate to drain. Keep the bacon fat in the pan.
Add the sliced green onions to the hot bacon fat and cook for a minute or two until slightly softened.
Add the broth, salt, grits, diced plum tomatoes, green chiles to the pan. Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 15-20 minutes, stirring frequently.
Stir in 4 ounces of the Cheddar cheese. Serve immediately topped with remaining cheese and bacon to garnish.
Enjoy!
More Grits Recipes on Never Enough Thyme:
Grits Recipes from Other Bloggers:
- Grits with Corn, Goat Cheese, and Roasted Tomatoes from The Kitchn
- Sausage Flavored Breakfast Beans and Grits from Fat Free Vegan Kitchen
- Black Truffle and Cheese Grits from No Recipes
- Salsa Poached Eggs and Grits from Budget Bytes
- Fried Green Tomatoes over Basil Goat Cheese Grits from Eats Well with Others
- Cabernet Braised Short Ribs and Grits from Tide and Thyme
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Tomato Chile Cheese Grits
Tomato Chile Cheese Grits is an over-the-top combination of traditional southern grits with bacon, tomatoes, green chiles, and Cheddar cheese.
Ingredients
- 2 slices bacon
- 2-3 green onions, sliced
- 2 14.5 oz. cans chicken broth
- 1 tsp. salt
- 1 cup quick cooking grits (not instant)
- 1 14.5 oz. can plum tomatoes, drained and diced
- 1 4 oz. can diced green chiles, lightly drained
- 6 oz. sharp Cheddar cheese, grated
Instructions
- Cut the bacon crosswise into about 1/2-inch wide pieces. Cook in a deep skillet over medium high heat until brown and crisp – about 8-9 minutes. Remove the bacon with a slotted spoon to a paper towel lined plate to drain. Keep the bacon fat in the pan.
- Add the sliced green onions to the hot bacon fat and cook for a minute or two until slightly softened. Add the broth, salt, grits, diced plum tomatoes, green chiles to the pan.
- Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 15-20 minutes, stirring frequently.
- Stir in 4 ounces of the Cheddar cheese. Serve immediately topped with remaining cheese and bacon to garnish.
Notes
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 279 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 50mg Sodium: 1443mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 15g
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Carol at Wild Goose Mama.com says
I don’t think about grits. So thank you for the reminder. This would make a GREAT side dish and definitely different for me to fix.
Rose | The Clean Dish says
I still haven’t come around to grits, even after 5 years of living in the South! I’d be willing to try your recipe, though, as it looks fantastic :) I have never made my own grits, perhaps that’s my mistake… Bookmarked!!
Cookin Canuck says
I still remember the scenes from My Cousin Vinny where they talk about grits: “No self-respecting southerner would ever use instant grits!” That line sticks in my head. I love this take on classic grits, Lana!
Angie | Big Bear's Wife says
These sound perfect! We love grits and I’m always looking for new ways to fix them!
Martha @ A Family Feast says
This recipe is pure comfort food! Looks delicious Lana!
Lana Stuart says
Thanks, Martha. And you’re definitely right – this is pure southern comfort!
Heather // girlichef says
I love grits, but definitely do not eat them often enough. I love that these are accented with so much goodness!
Lana Stuart says
We love grits here, too, Heather. This recipe is a great way to dress them up for a change.
Neena says
This recipe sounds delicious. A new way to use an old Southern staple.
Thanks, Neena
Lana Stuart says
It’s really, really delicious! Hope you’ll try it.
Susan says
I never really loved grits but after having some incredible creamy grits in New Orleans earlier this month I’m officially a believer! I need to try my hand at some at home. This looks delicious and of course there’s bacon, what’s better than that?
Lana Stuart says
Bacon makes everything better!
Sues says
We have a joke in my family because the first time my mom met my now-husband who’s from Virginia, she asked him if his mom cooked a lot of grits going up :) I feel like I should make these for him- they look delicious!
Lana Stuart says
I bet he’d like this recipe, Sues!
Miss P says
Oh, that looks like a wonderful dish to serve if you have a crowd. It will easily multiply and go with so many different entrees. Change up the spice profile a bit and it can compliment just about any cuisine.
Thanks.
Miss P
Lana Stuart says
Yes, exactly!
Liz says
This northerner doesn’t know much about grits, but your recipe is very tempting!
Lana Stuart says
They’re just one of those southern staples that we can’t do without!
The Food Hunter says
what a great way to use green chilies
Lana Stuart says
I think so, too!
Ashley @ Wishes & Dishes says
I gave grits a try for the first time when visiting a friend in Georgia a couple of years ago. I love them now! Must try these!
Lana Stuart says
Of course, I’ve been eating them my whole life and I love them, too!