This is the perfect brunch recipe and a savory addition for all those sweet muffins, jams and crepes. It can be stirred while the final details of the brunch are being taken care of, then placed on the table hot. There will be no leftovers. Recipe from "Farm Fresh Southern Cooking" by Tammy Algood.
2 bacon slices, chopped
One 28-ounce container low sodium chicken stock
1 cup quick-cooking grits
2 large tomatoes, peeled and chopped
2 tablespoons chopped green chilies
1 cup shredded cheddar cheese
Place the bacon in a heavy saucepan over medium heat. When the bacon is crisp, gradually add the stock. Bring to a boil.
Stir in the grits, tomatoes and chilies. Return to a boil, stirring frequently. Reduce the heat to low and simmer 15 to 20 minutes, stirring frequently. Add the cheese, cover and remove from the heat source. Stir after 5 minutes and serve hot.