New recipe. . .

I am always trying new recipes but they generally do not come out the way they should. This one is the exception. I got this recipe from Southern Living Decmeber 2008. Yeah, I know it took me long enough huh. Mark fusses so when I leave magazines laying around so I tear out things I want to keep like recipes and file them away for later. I decided I wanted something different for supper this week and picked this one. This is not the exact recipe, I tweaked it just a bit for my taste and ingredients.

Hot Tomato Grits:

2 cans (141/2 oz) chicken broth low sodium
1 cup uncooked quick - cooking grits
2 tomatoes chopped
2tbsp green chiles (canned chopped)
2 cups shredded cheddar cheese
3tbsp. butter

I used my Pampered Chef 12 inch skillet and melted butter the added chicken broth slowly and some salt (just a bit) let this bubble then add your grits and stir. I used medium high heat. Add your tomatoes and chiles return to boil stirring often. Reduce heat and simmer for 15-20 minutes be sure to stir often. Add cheese and let it sit on low then stir and serve.

The kids did not like it but Mark loved it. I liked it too. It was different from our usual meal. This was our side dish to Marks' wonderful grilled chicken. Since only Mark and I ate this we had a lot left over. Mark ate it the next morning with his eggs for breakfast and said it was wonderful. I ate it for lunch the next day. It was good after sitting overnight in the fridge.