Baked Rotel Tomato Cheese Grits - quick side dish recipe that is great for breakfast, lunch or dinner. Super easy to make and ready in 40 minutes. Grits, cheese, butter, eggs, and Rotel diced tomatoes and green chiles - these grits are to-die-for! If you've never tried grits, this is the recipe to make you fall in love with them! Can make in advance & refrigerate overnight or freeze.
1(10-oz)can Rotel diced tomatoes and green chiliesundrained
Preheat oven to 350ºF. Spray an 8x8-inch baking dish with cooking spray.
Bring chicken broth and salt to boil in medium saucepan on medium-high heat. Add grits, stirring constantly until blended. Cook on low heat 5 minutes, stirring occasionally. Remove from heat.
Stir in 1/2 cup cheddar cheese, Velveeta, butter, garlic powder and Rotel; stir until cheeses are melted. Set aside.
Beat eggs lightly in small bowl. Add small amount of hot grits mixture to eggs; mix well. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended.
Pour grits into greased 8-inch square baking dish. Bake 30 minutes; sprinkle with remaining cheddar cheese. Bake and additional 10 minutes. Let stand 10 minutes before serving.
I used quick-cook grits. Feel free to substitute regular or stone-ground grits. Follow the directions on the package to cook the grits.You can make this casserole ahead of time and refrigerate up to two days.You can freeze the baked casserole for a quick side dish later. Bake the casserole and let it cool. Cover tightly with plastic wrap and foil. Freeze. To reheat after freezing, partially thaw. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes.Feel free to add in some bacon, sausage, or ham to turn this into a main dish.I used cheddar cheese, but you can substitute any cheese you prefer. Gruyere, pepper jack or gouda would be yummy.