Ingredients Jump to Instructions ↓

  1. 4 slices bacon

  2. 2 (14 1/2-ounce) cans chicken broth

  3. 1 (16-ounce) jar chunky salsa

  4. 1 cup ALBERS Quick Grits

  5. 4 ounces Mexican pasteurized prepared cheese product, cubed

Instructions Jump to Ingredients ↑

  1. Cook bacon in large skillet until crisp; remove bacon and allow drippings to cool slightly. Crumble bacon; set aside. Stir broth into cooled drippings; bring to a boil over medium-high heat. Stir in salsa and grits. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in cheese and bacon. Cover and let stand 5 minutes or until cheese melts. Stir until blended.


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