Creamy Bacon and Tomato Grits

Ingredients

• 3/4 cups quick grits
• 3 cups water
• 1 beef bouillon cube
• 6 slices Jennie O turkey bacon, cooked and crumbled
• 1 teaspoon olive oil
• 1/2 pint grape tomatoes
• 3 green onions, sliced (green parts only)
• 1/4 cup dry white wine
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 4 Laughing Cow Light Garlic and Onion Wedges

Instructions

1. Bring 3 cups water with dissolved beef bouillon cube to a boil. Add grits. Turn heat to low, cover and let simmer 5-10 minutes or until water is absorbed.
2. Cook bacon in a skillet over medium-high heat and crumble once cooled.
3. In a medium skillet, heat 1 teaspoon olive oil and add grape tomatoes and sliced green onions. Gently burst tomatoes in skillet being careful to not cause a splatter. After about 1 minute, add wine to deglaze the pan and let saute until wine is absorbed.
4. Once grits are cooked, add Garlic & Onion Wedges, tomato mixture, bacon and salt, pepper, and garlic powder. Stir to combine to melt cheese and serve.