4 strips bacon
1 sm. green pepper
1 lb. can of tomatoes
1/2 to 1 c. cooked chopped ham
1 med. onion
1 lg. clove garlic

Fry 4 strips of bacon until crisp; drain, crumble, set aside. Leaving 2 tablespoons drippings in skillet, saute' one small green pepper, one medium onion and one large clove garlic, all finely chopped for about 5 minutes or until soft. Then add a one pound can tomatoes, cut up reserving juice and simmer for 20 minutes more. Add 1/2 to 1 cup of chopped ham and simmer for 10 minutes. If dry, add some juice.

While this is cooking. Pour off one cup grits into quart of boiling water and cook as directed on package. When grits are done, stir the vegetable mixture into a pot and simmer for a few minutes more. Ladle into serving bowls and sprinkle the bacon on top.