Bacon and Tomato Topped White Lily Cheese Grits

• 12 medium onion, diced
• 2 -3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (14 1/2 ounce) can chicken broth
• 1 cup water
• 1 cup white lily quick-cooking grits
• 1 teaspoon salt
• 1 cup whole milk
• 1 cup shredded cheddar cheese, divided
• 18 teaspoon ground red pepper
• 12 -14 slices cooked bacon
• 2 granger county tomatoes, sliced in 1/4 inch slices

1. Saute onion and garlic in olive oil over medium-high heat until the onions are tender.
2. Bring chicken broth and water to a boil.
3. Add White Lily Quick Grits and salt.
4. Cover and reduce heat to low, stirring occasionally.
5. Allow grits to cook until water is absorbed, about 10 minutes.
6. Stir in milk, cover and allow to cook an additional 5 minutes or until milk is absorbed.
7. Stir in cheese and red pepper.
8. Spray a 13x9x2-inch baking pan with non-stick cooking spray.
9. Spread grits evenly in baking pan.
10. Cover and refrigerate for at least one hour or overnight.
11. Preheat a griddle or heavy skillet.
12. Cut grits into 3-inch squares.
13. Spray griddle lightly with non-stick cooking spray.
14. Heat for 2 minutes on high or until golden brown.
15. Turn and heat on opposite side.
16. Slice bacon into four portions.
17. If needed, place on griddle to heat.
18. Top each wedge with additional cheese, then with heated bacon and fresh tomato slices.
19. Carefully remove from griddle onto serving plate.
20. Serve hot.

onion, garlic, olive oil, chicken broth, water, white lily, salt, milk, cheddar cheese, ground red pepper, bacon, tomatoes

Taken from www.food.com/recipe/bacon-and-tomato-topped-white-lily-cheese-grits-96593 (may not work)