Description
This Southern Spicy Tomato-Cheese Grits recipe features creamy, cheesy grits combined with zesty tomatoes, green chiles, and crispy bacon. It’s a comforting and flavorful dish that makes a perfect side or a deliciously hearty breakfast option with a spicy Southern twist.
Ingredients
Scale
Meat
- 4 slices bacon
Main Ingredients
- 3-2/3 cups chicken broth
- 1/2 tsp kosher salt
- 1 cup uncooked quick-cooking grits
- 2 large tomatoes, cored, peeled and chopped
- 4 oz can green chiles, chopped
Cheeses
- 1 cup shredded cheddar cheese
- 4 oz goat cheese
Instructions
- Cook the bacon: Cook the bacon in a large heavy saucepan or cast iron skillet over medium-low heat until crisp. Remove the bacon from the pan and drain on paper towels, reserving 1 to 2 tablespoons of bacon drippings in the pan.
- Simmer the broth: Add the chicken broth and kosher salt to the pan with the bacon drippings and bring to a boil.
- Add grits and vegetables: Stir in the quick-cooking grits, chopped tomatoes, and chopped green chiles. Return the mixture to a boil while stirring continuously to prevent lumps.
- Cook the grits: Reduce heat to low and continue cooking the grits for 15 to 20 minutes, stirring frequently to keep the mixture creamy and prevent sticking or lumps.
- Add cheeses: Once the grits are tender, stir in the shredded cheddar cheese and goat cheese until melted and fully incorporated.
- Serve: Top the creamy grits with the crispy bacon pieces, and garnish with chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- Peeling tomatoes is best done by blanching them in boiling water for 30 seconds to loosen the skin.
- Quick-cooking grits are used here, but you can substitute regular grits; just increase cooking time accordingly.
- Adjust the amount of green chiles to control the spice level.
- For a vegetarian version, omit the bacon and substitute vegetable broth for chicken broth.
- Stirring frequently is crucial to avoid the grits sticking and forming lumps.
