1 cups chopped, seeded tomatoes
1\4 cup chopped onions
1 tablespoon balsamic or wine vinegar
3 tablespoons chopped fresh cilantro or parsley
1 141\2 ounce can chicken broth
34 cup quickcooking grits
1\2 teaspoon gaelic powder
12 teaspoonsalt
2 cups - 8 ounces grated Monterey lack cheese with
jalapeno peppers
1 cup chopped,cooked chicken
Commatoes, onions, vinegar, and cilantro in small bowl,set aside..
If desired, substitute bottled salsa.
Tomato mixture may be made in advance and refrigerated.
If desired substite bottled salsa.
Combine broth and enough water in a measuring cup to equal to
equal 3 cups liquid.
Pour into a medium saucepan and bring to a boil.
Stir in grits, garlic powder, and salt return to boil.
Cover, reduce heat, and cook 5 minutes, stirring occasionally.
Stir in cheese and chicken, cooking 1 minute or until cheese is melted and chicken is heated through.
Serve immediately with tomato mixture or bottled salsa.
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