Tomato Cheese Grits

1. 1

   In a 2-quart pan, bring the broth to a boil. While it's heating, core and dice the tomatoes.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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