Hot Tomato Grits

Hot Tomato Grits
6 slices bacon, chopped
2 (14.5-oz.) cans chicken broth
1/2 tsp. salt
1 cup quick grits
2 large ripe tomatoes, peeled and chopped,
OR 1 can Rotel tomatoes (omit the green chili peppers)
1 small can green chili peppers
1 cup shredded Cheddar cheese
Cook chopped bacon until crisp in a large heavy saucepan. Gradually add broth and salt; bring to a boil. Stir in grits, tomatoes and chili peppers. Return to a boil, stirring often, for 15 to 20 minutes. Stir in cheese and let stand 5 minutes, or until cheese melts.