Cheesy Tomato Grits with Chiles and Bacon is an over the top southern comfort recipe ready in 25 minutes and perfect for any meal.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Ingredients
2slicesbacon
3green onionssliced
29ounceschicken broth(2 14.5 ounce cans)
1teaspoonsalt
1cupquick cooking gritsnot instant
14.5ouncescanned plum tomatoesdrained and diced
4ouncescanned diced green chileslightly drained
6ouncesextra sharp Cheddar cheesegrated
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.
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, and 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
Either quick grits or old-fashioned (stone ground) grits work fine in the recipe. Stone ground grits are my favorite, but they take quite a bit longer to cook.
Leftover grits store really well in the fridge for several days. They'll likely need thinning with a bit of water when reheating. They're easily reheated in the microwave or on the stovetop (stir often to prevent sticking).