Tomato Cheese Grits

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.