Spicy Tomato Grits
2 bacon slices, chopped
2 cans chicken broth (14 1/2-oz)
1/2 tsp salt
1 cup quick-cooking grits
2 large tomatoes, peeled and chopped
2 Tbl canned chopped green chiles
1 cup shredded cheddar cheese (4 ozs)
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.
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