Breakfast Anytime Recipes

4 servings

This recipe is adapted from the "Some Like It South!" cookbook by the Junior League of Pensacola (eighth printing, $18.95 ), whose editor reports that the dish is made at a long-popular local breakfast joint called the Coffee Cup. Serve with sauteed or roasted eggplant or pan-seared fish fillets.

1/4 pound peppery bacon, cut into 1/2 -inch pieces

1 green bell pepper, stemmed, seeded and cut into 1/4 -inch dice

1 medium yellow onion, finely chopped (about 1 cup)

3/4 cup cooked ham, cut into 1/4 -inch dice

One 15-ounce can diced tomatoes, and their juice

3/4 cup quick-cooking or stone-ground grits (not instant)

Salt

Freshly ground black pepper

In a large skillet over medium heat, cook the bacon just until it starts to crisp, about 4 minutes. Add the diced green bell pepper and onion, stirring to combine. Cook for about 3 minutes, until the vegetables have softened. Add the ham, stirring to combine, and cook for 5 minutes. Add the chopped tomatoes, and reduce the heat to low. Cover and cook for 20 to 23 minutes, stirring occasionally.

Meanwhile, make the grits: Using a large saucepan, prepare the grits according to package directions, cooking them until they are slightly dry ("tight," in grits-speak). Add the bacon-vegetable mixture to the grits and cook, uncovered, for 10 minutes, stirring occasionally. Add salt and pepper to taste. Divide among individual wide, shallow soup bowls and serve hot.

Per serving: 352 calories, 20 g protein, 35 g carbohydrates, 15 g fat, 46 mg cholesterol, 5 g saturated fat, 1,314 mg sodium, 2 g dietary fiber

Recipe tested by Tom Wilkinson; e-mail questions tofood@washpost.com