Cook the bacon in a large heavy saucepan or cast iron skillet over medium-low heat. When the bacon is crisp remove it from the pan, and drain all but 1-2 Tbsp of bacon drippings. Drain the bacon on paper towels.
Add the chicken broth and salt to the pan, and bring to a boil. Stir in the grits, chopped tomatoes, and green chiles; return to a boil and stir continuously to prevent lumps.
When the mixture has come back to a boil, reduce the heat to low and continue to cook for about 15 to 20 minutes. Keep stirring to prevent the mixture from sticking to the bottom of the pan or forming lumps.
When the grits are done, stir in the cheddar cheese and goat cheese and continue to stir until both are melted, and the grits are creamy.
Top with chopped bacon and garnish with chopped parsley if desired. Serve immediately.
Tips:How to peel and core tomatoes:
Remove the core of the tomato by first pinching off the stem and then inserting avery sharp paring knife at an angle around 1/2-inch from the center of the tomato. Push the tip of the knife down about 1-inch and angle towards the center of the tomato. Twist the knife around until the core pops out.
Then bring a large pot of water to a boil. The water needs to be deep enough that the tomatoes will be completely submerged.
Slice a shallow "X" in the bottom of the tomato.
Fill a large bowl with ice and water and set it next to the stove.
Place the tomatoes into the boiling water. Watch for their skins to start to split, which usually takes from 45 to 60 seconds, then scoop them out with a slotted spoon and transfer them to the ice-water bath to stop the cooking process.
Use your fingers to peel back the tomato skins, which should slip off easily.
Leftover grits can be reheated in the microwave or on the stove. You might want to add a small amount of water and stir well to combine to bring it back to the correct consistency.[nutrition-label]