2 slices bacon chopped
2 (14 oz) can chicken broth
1/2 teaspoon salt
1 cup quick-cooking grits
2 lg tomatoes peeled & chopped
4 ozs shredded cheddar cheese
COOK bacon in a large heavy saucepan until crisp, reserving drippings in pan. Gradually add chicken broth and salt; bring to a boil.
STIR in grits, chopped tomato, and chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.
STIR in shredded Cheddar cheese; cover mixture, and let stand 5 minutes.