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Hot Tomato Grits

Hot Tomato Grits

Southern Living magazine

Southern Living magazine

With the help of tomatoes, this Southern favorite has a hint of Texas flavor. 1995 Recipe Hall of Fame.

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Original recipe yields 6 servings

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Directions

  1. COOK bacon in a heavy saucepan until crisp, reserving drippings in pan. Gradually add broth and salt; bring to a boil.
  2. STIR in grits, tomato, and chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.
  3. STIR in cheese; cover and let stand 5 minutes or until cheese melts. Garnish, if desired.
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Reviews

AUDREYSQUIRE
4

AUDREYSQUIRE

2/20/2004

These hot tomato grits have become my take to anything dish. This is always the recipe I am asked to make for pot luck suppers, etc. I substitute one can of diced tomatoes, Rotel, mild, or regular diced tomatoes for the fresh, in a doubled recipe. Using canned tomatoes means I can always have the ingredients on hand. thanks.

Karen
3

Karen

7/24/2003

Great flavor - my husband went back for seconds! This is an easy way to make flavorful grits!

DEBORAH
3

DEBORAH

7/24/2003

I used a can of MILD Rotel tomatoes, because i couldn't believe the 1/8 tsp of green chilies. Would have been better to use the SPICY, this definitely needs a kick! Otherwise, it was an easy dish to make, and the recipe easily would serve 8 to 10 as a side dish.