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Hot Tomato Grits

(6 Votes)
30 Min

No true Southern breakfast would be complete without a helping of grits! And with bacon, cheese and tomatoes, you can't go wrong!

What You'll Need

  • 2 bacon slices, chopped
  • 3 1/2 cups chicken broth
  • 1/2 teaspoon salt
  • 1 cup quick-cooking grits
  • 2 large tomatoes, peeled and chopped
  • 2 tablespoons canned chopped green chilies
  • 1 cup (4 ounces) shredded Cheddar cheese

What to Do

  1. Cook bacon in a heavy saucepan until crisp, reserving drippings in pan. Gradually add broth and salt; bring to a boil.

  2. Stir in grits, tomatoes, and chilies; return to a boil, stirring often. Reduce heat, and simmer 15 to 20 minutes, stirring often.

  3. Stir in cheese; cover and let stand 5 minutes or until cheese melts.


When recipes call for chopped bacon, try prechopping it (cutting with kitchen shears works well, too) before cooking instead of cooking whole bacon slices. It'll not only reduce cook time, but the bacon will also already be chopped when you're ready for it.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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Although I love your recipe's and have tried a few, some times trying to find some of the ingredients can prove to be rather difficult, especially when you don't know what they are. ie: grits what are they? and where would I find them?

if your supermarket carries grits they will be found with oatmeal & cream of wheat, the hot cereal section. To cook grits, water should be at full boil, start stirring the water as you pour the grits slowly into the water. Stir the whole time you are pouring the grits in. This will help the grits not be lumpy. reduce heat so they are simmering. I always add about 1/4 cup more of water ( or more) so they will be creamier, and I cook the quick cooking grits 20 to 30 minutes more than what the directions say. Hope this helps.

It's great.

I'm from the south also and that mill ground more than grits. The word is GRIST mill. If I cooked this I'd have to leave out the chilies.

I'm from the south, where we took our corn to the grits mill and had it ground for us. Forget the cheese and add half stick of butter, be sure and cook it long enough or you want like it. Continue to add water if it begins to thicken too much, dry grits just aren't good. The important thing is to cook it long enough and continue to stir it often until done.

It's easy to find prechopped bacon; Hormel makes a good version that does not have to be refrigerated until opened.


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