I love grits. I love having grits as a side dish for dinner almost better than I love having grits for breakfast. This is a fantastic recipe that you can serve at a brunch next to poached eggs and fruit (Yum!) or at supper like I did with oven fried pork chops and fresh green beans.
Here's what you need:
A cup of grits, 2 cans of chicken stock, 2 tomatoes (peeled and chopped), 2 cups of cheddar. (I hate grating cheese. Quit judging me).
Oh, and you'll also need your neighbor's kitchen because your A/C is out. Two dishes on the stove and one in the oven would make you cry without A/C in late June. But the show must go on...we'll just cook down the street.
Bring the 2 cans of chicken broth to a boil.
Add the grits, cover the pot, and reduce the heat to low.
After about 10 minutes, toss the tomato in. Just let everyone hang out in there for a few minutes. Give it a taste, and add some salt and pepper if you think it needs it.
Now you're ready to dump in the cheese.Are you even kidding me?! Delicious.
Oh. Know what? I completely forgot one ingredient. Crumbled bacon!!
Out. Of. Control.
Now pull out the radio flyer wagon, and load up your hot pans and pots. Return to your stifling, hot house.