Hot Tomato Grits

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 bacon slices, chopped
2 (14-1/2 oz.) cans chicken broth
1/2 tsp. salt
1 cup quick-cooking grits
2 large tomatoes, peeled and chopped
1 poblano chile, stemmed, roasted, peeled, seeded and chopped
1 cup (4 oz.) shredded Cheddar cheese


chopped tomato, cooked and crumbled bacon, shredded Cheddar cheese


Cook the bacon in a heavy saucepan until crisp, reserving the drippings from the pan. Gradually add the broth and salt and bring to a boil.

Stir in the grits, tomato, and chiles, then return to a boil, stirring often. Reduce the heat and simmer, stirring often, for 15-20 minutes.

Stir in cheese, cover, and let stand for 5 minutes or until cheese melts. Garnish, if desired.

Yields 6 servings.

Recipe adapted from “Southern Living Magazine” June 2001.