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Cheddar Grits With Tomatoes, Mushrooms and Crispy Bacon

Rated : 
 by 8 people
Makes: 4 servings View Nutrition Facts


  • 3 cups  water
  • 3/4 cup  quick-cooking grits
  • 3 ounces  reduced-fat cheddar, grated (about 3/4 cup)
  • 1/4 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 4 medium tomatoes, halved crosswise
  • 8 ounces  white mushrooms, stems removed
  • Nonstick cooking spray
  • 8 slices turkey bacon
  • 2 tablespoons  chopped parsley (optional)


1. Bring water to a boil in a medium saucepan. Whisk in grits, reduce heat to medium low and simmer, whisking occasionally, until thick, 4 to 5 minutes. Remove from heat; stir in cheddar, 1/8 teaspoon salt and 1/4 teaspoon pepper and cover to keep warm.

2. Sprinkle tomatoes and mushrooms with remaining salt and pepper. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Place mushrooms and tomatoes cut side down in skillet and cook until slightly soft, 4 to 5 minutes. Flip and cook 3 to 4 minutes more. Transfer vegetables to a plate.

3. Wipe skillet clean, coat with cooking spray and cook bacon until crisp, 1 to 2 minutes a side. Divide grits, tomatoes and mushrooms among four plates and serve with bacon on the side. Garnish with parsley if desired.

Cheddar Grits With Tomatoes, Mushrooms and Crispy Bacon
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