I've had some requests for the recipe for the tomato/cheese grits, to be eaten with game killed
ONLY with a doublegun of course, so here goes:
Two 32 oz. containers Swanson' chicken broth
One package bacon
One 10 oz. can Rotel
One 10 oz. can petite diced tomatoes
One 16 oz. package extra sharp shredded cheddar cheese
Grits (quick cooking grits is okay)
Cook your bacon until just barely crispy and drain on paper towels. Do not let scorch, scorched bacon is a sure sign of an amateur
.
In a medium sized pot begin heating your chicken broth, tomatoes and Rotel. When it comes to a boil begin adding grits very slowly, while stirring, so as not to let them lump up. According to the consistency you like, you will need from 1 1/2 to 2 cups of grits.
Turn down heat until grits just simmer. Stir frequently while cooking, making certain to keep heat low so they don't stick to bottom. Cook until smooth, or consistency that you prefer, but at least 30 minutes. If you add too much grits and they get too thick you can always add water sparingly to get the proper consistency.
When grits are done crumble all your bacon and stir into the grits, then add all the cheese to them, stirring slowly, so as to allow it to completely melt. Thank the good Lord for his providence, and serve.
No salt needs to be added, as the chicken broth provides all necessary. This is a pretty hefty cooking and will serve about 15-20 hungry bird hunters, or more lesser men
. Takes about an hour from start to finish.
SRH
