TOMATO GRITS

This is a comfort food if you enjoy grits. If you have any left over, you can brown it on a griddle for breakfast the next day or serve it with another meal. It would probably be like Polenta. This one you must try. It is a great dish when company comes for breakfast.

1/2 lb Bacon (I fry up 6 slices)
3 1/2 cups Chicken Broth
1/2 tsp Sea Salt (less if you are limiting salt)
1 cup Regular white Grits (Do not use quick or instant grits)
1 can chopped Tomatoes and Green Chilies, drain liquid.
1 cup Cheddar Cheese shredded, medium or sharp.

Fry the bacon and remove to drain on paper towel. I use a pot that will also cook the grits, but you can fry in a skillet and then transfer the bacon drippings to the pot. I cut the bacon in small pieces and stir until they are brown, then remove them. Whatever works best for you.

Add the chicken broth to the bacon drippings. When it comes to a boil, add the grits slowly as you stir. Lower the heat and continue to stir about 15 minutes. Grits are bad to scorch or burn and pop out on you, so keep heat low enough to control it.

When grits are cooked, add the tomatoes & green chilies, bacon pieces and the cheese. As you encorporate these ingredients into the hot grits, the cheese will melt and then this tasty dish is ready to serve.