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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
2 bacon slices, chopped |
2 (14 1/2-oz.) cans chicken broth |
1/2 teaspoon salt |
1 cup uncooked quick-cooking grits |
2 large tomatoes, peeled and chopped |
2 tablespoons canned chopped green chiles |
1 cup (4 oz.) shredded cheddar cheese |
garnishes: chopped fresh parsley, shredded cheddar cheese |
Directions:
1. Cook bacon in a heavy saucepan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in pan. Drain bacon on paper towels.
2. Gradually add chicken broth and salt to hot drippings in pan; bring to a boil. Stir in grits, tomatoes, and green chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.
3. Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately.
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