| 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 <SuzyWert@aol.com> on Jan
27, 1998
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