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Southwestern Tomato and Cheese Grits
Submitted by: catherineiw
This Southern favorite is dressed up with smoked bacon, chile infused tomatoes and cheddar cheese.
Ingredients
- 6 slices smoked bacon
- 2 cans diced tomatoes with green chilies, drained and reserving 1 cup liquid
- 2 cups water
- 1 cup milk
- 1 tablespoon salt
- 1 cup quick cooking grits
- 2 eggs, beaten
- 2 cups shredded cheddar cheese
- 1/2 cup bread crumbs
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Method
Preheat oven to 350 degrees. In a medium skillet, cook bacon until just crispy. Drain on paper towels, crumble when cool, and set aside. Drain tomatoes, reserving 1 cup of liquid. Set aside tomatoes to drain in a colander. In a medium saucepan, bring reserved tomato liquid, water and milk to a boil with salt. Add grits and cook according to package instructions. In a medium mixing bowl, combine eggs, 1 1/2 cups cheese and drained tomatoes. Add cooked grits and combine well. Pour into a buttered 2 1/2 quart baking dish. In a small bowl, combine crumbled bacon, remaining cheese and bread crumbs then scatter evenly on top of grits. Bake about 30 minutes, or until cheese is starting to brown, and cheese is bubbling. Remove from oven, let sit for 5 minutes, then serve hot.
Notes:
Number of Servings: 6
Submitted by: catherineiw ( See all of catherineiw Recipes )
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