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
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 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.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Carol at Wild Goose Mama.com
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
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
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!