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Aug 062012

Loaded Grits

Not really a breakfast dish, but I suppose you could eat it then, after all, I have been known to eat cold pizza and other odd things in the morning!

Loaded Grits
  • 8 slices bacon
  • 1 can (15 oz) whole tomatoes, chopped
  • 1 medium sweet onion, chopped
  • ¼ cup chopped bell pepper
  • ¼ teas sugar
  • 6 cups water
  • 1 teas salt
  • 1-1/2 cups uncooked regular grits
  1. In a heavy skillet, cook bacon until crisp, drain and crumble.
  2. Reserve 2 tablespoons of drippings in the skillet and saute onion and pepper until softened; stir in the tomatoes with their liquid and the sugar.
  3. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
  4. In a saucepan, bring the water to a boil with the salt and stir in the grits slowly to prevent clumping.
  5. Cook for 20 minutes, stirring frequently, until grits have thickened.
  6. Place grits in a serving dish, top with the tomato mixture and sprinkle with the bacon.


These grits I like to serve with ham or pork dishes or if you have some cooked shrimps lurking in the frig add them during the last few minutes of the cooking time on the tomato mixture…………Enjoy!

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