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Wednesday, January 19, 2011

Hot Tomato Grits

I work with Lavirty at DCI and her daughter, Amanda, who lives in Charlotte sent her mom this recipe in an e-mail.  Lavirty shared the recipe with me and I've only made it a couple of times, if you count this past Saturday, too.  On the other hand, Lavirty began making it for her husband's Sunday School Class almost weekly.  Word soon got around that breakfast was served with Mr. Ken's Sunday School class and the class grew quickly.  Lavirty had to double the recipe to keep up with the growing number of people showing up for the class.  Was it Ken's teaching or Lavirty's grits that were bringing them in?  

We love our grits in the south!

                                                                  Hot Tomato Grits

2 slices of bacon
(2) 14 oz. cans or (1) 32 oz. carton of  Swanson chicken broth
1/2 tsp. salt
1/2 stick margarine
1 cup of quick cooking grits
1 can Rotel Tomatoes (original or mild)
2 cups shredded cheddar

Cook bacon until crisp. Drain.  Crumble bacon back into a large pot and add broth, margarine, & salt.
Bring to a boil.  Stir in grits and Rotel tomatoes and return to a boil.  Reduce heat and simmer  20 min.  Stir in cheese and cover.  Let stand for 5 min. and then serve. 

We have had so many cold days recently, so I decided the hot tomato grits would be a nice change for our breakfast this past Saturday.  They were just as good as I remembered.

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