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A super easy side dish that makes great use of grits, a Southerner’s pantry staple.
In a 2-quart pan, bring the broth to a boil. While it’s heating, core and dice the tomatoes.
When the broth reaches a boil, mix in the diced tomatoes, salt and the grits. Return to a boil, then reduce the heat to low and simmer, uncovered, stirring often, for 15 to 20 minutes. As it cooks, shred the cheese.
When the grits are tender, remove from heat and add in the butter and cheese. Stir to combine. Let stand 5 minutes, then plate and serve.
Bonus version: For chile cheese grits, when you are adding the tomatoes and grits, also add in one whole 4-ounce can of diced green chiles. Finish recipe as written.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!