Brazos Valley Pepper Jack Grits (serves 6)
These grits are hearty enough for lunch or dinner.
- 2 slices bacon, chopped
- ½ teaspoon salt
- 2 large tomatoes, peeled and chopped
- 1 cup Brazos Valley Cheese Company Pepper Jack, shredded
- 2 (14 ½ oz) cans chicken broth
- 1 cup quick-cooking grits
Cook chopped bacon in a large pan until crisp. Gradually add broth and salt. Bring to a boil. Stir in grits and tomatoes and return to a boil, stirring often. Reduce heat and simmer, stirring often, 15 to 20 minutes. Stir in cheese, cover and let stand about 5 minutes or until cheese is melted. Serve immediately.