Cheesy Tomato Grits

Take any meal from good to extraordinary with my Cheesy Tomato Grits with chiles and bacon. This comfort food recipe is great for any time of day.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Cook the bacon in a deep skillet over medium high heat until brown and crisp – about 8-9 minutes.
2 slices bacon
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.
3 green onions
Add the broth, salt, grits, diced plum tomatoes, and green chiles to the pan.
29 ounces chicken broth, 1 teaspoon salt, 1 cup quick cooking grits, 14.5 ounces canned plum tomatoes, 4 ounces canned diced green chiles
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.
6 ounces extra sharp Cheddar cheese

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).