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

Use quick-cooking or old-fashioned grits for this recipe, but never instant grits. Instant grits will not give the proper texture.
If using stone-ground grits, increase the cooking time and add additional liquid as needed.
Cook the bacon until fully crisp, so it holds its texture when added back at the end. Leave the rendered bacon fat in the pan, as it provides essential flavor for the entire recipe.
Stir the grits occasionally while cooking to prevent clumping.
If the grits become too thick during cooking, add a little warm broth or water, a few tablespoons at a time, until the desired consistency is reached. Grits will continue to thicken as they sit.
Use freshly grated cheese for the best melting and smooth texture. Pre-shredded cheese can result in a slightly grainy finish.
Taste before serving and adjust salt only if needed, especially since both bacon and broth contribute saltiness.
For a richer finish, stir in 1 to 2 tablespoons of butter at the end of cooking.
Leftovers will firm up in the refrigerator. Reheat gently on the stovetop or in the microwave, adding water or broth a little at a time and stirring until creamy again.