Nassau Grits

Reprinted via NPR from Side Orders, Small Helpings of Southern Cookery & Culture, by John Egerton (Peachtree Publishers).

4 strips of bacon
1 small bell pepper
1 medium onion
1 large clove of garlic
1 16oz can of tomatoes
½ to 1 cup cooked ham, chopped
1 cup grits
1 quart water

Fry the strips of bacon until crisp; drain, crumble and set aside. Leaving about 2 tablespoons of drippings in the skillet, sauté the pepper, onion, and garlic, all finely chopped, for about 5 minutes, or until somewhat softened. Then add the can of cut-up tomatoes, reserving the juice, and simmer the mixture for 20 minutes. Next, add the chopped ham and simmer for about 10 minutes more. If too dry, add some or all of the tomato juice.

While this mixture is cooking, boil the water and add the grits, cooking as directed on the package. When the grits are done, stir the vegetable mixture in with them and simmer for a few more minutes to let the flavors mingle. Ladle into a serving bowl, sprinkle the bacon on top, and rush to the table, there to join the biscuits, eggs, and coffee already prepared.
Serve 6 generously.