Kiss My Grits!

If you have ever seen movie “My Cousin Vinny” you understand about the South and grits. When my husband and I got married, he would not touch oatmeal or grits with a ten-foot pole.  When he tried oatmeal about five years ago, I had to swear that I would not tell his mom he liked it… and ate it.

About six months ago, I made cheesy grits for me, for breakfast. Curiosities got the better of him and well let’s just say, I lost my breakfast. He told me the grits were so good, he wanted them for breakfast every morning. Yeah, I will get right on that honey.

Since he works out of town and can’t always have a home cooked meal.  I had won a few gift cards off DealDash.com for restaurants, one of those being for Cracker Barrel.

Well since, he liked my grits he decided to have some at Cracker Barrel and could not understand why they tasted so different. I had to explain the concept of butter, salt, pepper and cheese.

To me grits are like potatoes, there are many ways to fix them.  

I tried the following recipe on the kids and they loved it… well after my daughter found she was eating grits, mysteriously she was full.  

This would be good either as a side dish to grilled chicken and corn on the cob or by itself.

This will make four servings if you wish to eat it as a meal. I promise you will be full, to the point you feel stuffed.

I did not have any bacon, but I did have left over drippings in the refrigerator. I would say I used almost a ¼ cup (4 Tablespoons) of bacon grease.

I also did not use any salt. You can add it if you prefer, but I don’t think it needs any

Ingredients:

2 bacon slices, chopped

2 (14 1/2-oz.) cans chicken broth

1 cup uncooked quick-cooking grits

1 medium tomato, cored, seeded and chopped

10 ounce can of Rotel tomatoes and green chiles

1 cup (4 oz.) shredded Cheddar cheese

 

Directions:

Cook bacon in a heavy saucepan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in pan. Drain bacon on paper towels.

Gradually add chicken broth to hot drippings in pan; bring to a boil.

Stir in grits, tomatoes, and Rotel; return to a boil, stirring often.

 Reduce heat, and simmer, stirring often, 15 to 20 minutes.

Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately.