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.
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.
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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- 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
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount 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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