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.
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! -- Adapted from Southern Living's 1001 Ways to Cook Southern.
Tomato Chile Cheese Grits
Ingredients
Instructions
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
More grits recipes you might enjoy from around the internet:
- 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
What I was up to…
- One year ago: Roasted Leeks
- Two years ago: Strawberry Icebox Cake
- Three years ago: Chocolate Little Layer Cake
- Four years ago: Coconut Meringue Pie
- Five years ago: Dutch Baby
- Six years ago: Fresh Salad Greens with Classic Vinaigrette
Ashley @ Wishes & Dishes says
atI 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
atOf course, I’ve been eating them my whole life and I love them, too!
The Food Hunter says
atwhat a great way to use green chilies
Lana Stuart says
atI think so, too!
Liz says
atThis northerner doesn’t know much about grits, but your recipe is very tempting!
Lana Stuart says
atThey’re just one of those southern staples that we can’t do without!
Miss P says
atOh, 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
atYes, exactly!
Sues says
atWe 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
atI bet he’d like this recipe, Sues!
Susan says
atI 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
atBacon makes everything better!
Neena says
atThis recipe sounds delicious. A new way to use an old Southern staple.
Thanks, Neena
Lana Stuart says
atIt’s really, really delicious! Hope you’ll try it.
Heather // girlichef says
atI love grits, but definitely do not eat them often enough. I love that these are accented with so much goodness!
Lana Stuart says
atWe love grits here, too, Heather. This recipe is a great way to dress them up for a change.
Martha @ A Family Feast says
atThis recipe is pure comfort food! Looks delicious Lana!
Lana Stuart says
atThanks, Martha. And you’re definitely right – this is pure southern comfort!
Angie | Big Bear's Wife says
atThese sound perfect! We love grits and I’m always looking for new ways to fix them!
Cookin Canuck says
atI 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!
Rose | The Clean Dish says
atI 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!!
Carol at Wild Goose Mama.com says
atI 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.