| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 2 | Bacon slices; chopped | |
| 2 | cn | (14 1/2-ounce) chicken broth |
| 1/2 | ts | Salt |
| 1 | c | Quick-cooking grits |
| 2 | lg | Tomatoes; peeled and chopped |
| 2 | tb | Canned chopped green chiles |
| 1 | c | Cheddar cheese (4 ounces); shredded |
INSTRUCTIONS
Cook bacon in a large heavy saucepan until crisp, reserving drippings in pan. Gradually add chicken broth and salt; bring to a boil. Stir in grits, chopped tomato, and chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes. Stir in shredded Cheddar cheese; cover mixture, and let stand 5 minutes. Makes 6 servings. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <[email protected]> on Jan 27, 1998
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