Tomato Chile Cheese Grits
Tomato Chile Cheese Grits is an over-the-top combination of traditional southern grits with bacon, tomatoes, green chiles, and Cheddar cheese.
Servings 4 servings
- 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
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.
Serving: 1g | Calories: 279kcal | Carbohydrates: 18g | Protein: 15g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 1443mg | Fiber: 2g | Sugar: 5g