Cheddar Grits With Tomatoes, Mushrooms and Crispy Bacon
- cal. (kcal) 253
- Makes: 4 servings
- Carb Grams Per Serving: 30
reduced-fat cheddar, grated (about 3/4 cup)
medium tomatoes, halved crosswise
white mushrooms, stems removed
Nonstick cooking spray
chopped parsley (optional)
- 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.
- 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.
- 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.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 253 cal., 8 g total fat (4 g sat. fat), 579 mg sodium, 30 g carb. (3 g fiber), 15 g pro.