8/17/09

Rotel Cheese Grits and Grits Cooking Tip

This version is a bit lighter than some. We really like it!!

To make it more decadent, just add more butter and more cheese!!


Ro*tel Cheese Grits

Ro*tel Cheese Grits


3 -4 green onions, thinly sliced
1 - 2 clove of garlic, minced, or a bit of jarred minced garlic
2 - 3 tablespoons butter
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits
½ stick of butter, cut into pats (This is good, but optional.)
1 cup shredded 2% Velveeta
1 (10-ounce) can Ro*tel tomatoes

Preheat oven to 350 degrees.

Sauté onions in butter for about 3 minutes. Add garlic. Sauté a minute or two longer. Set aside.

Bring the water, milk and salt to a boil in saucepan. Slowly add the grits. Return to a boil; stir constantly for 1 minute. Reduce the heat to low; cover. Cook for about 8 minutes stirring occasionally. When grits are thick and creamy, remove from heat and set aside.

Add butter, Velveeta and onion/garlic mixture to grits; stir until the cheese is melted. Add Ro*tel tomatoes, stirring to mix well. Pour the grits into a two-quart casserole that has been sprayed with cooking spray. Sprinkle with paprika*. Bake for 30 - 40 minutes or until bubbly.

*For a heartier dish, sprinkle top with a cup or two of shredded cheddar cheese.


For a great brunch entree, add 1 pound of browned and drained pork sausage when you add the Ro*tel tomatoes. Proceed as directed.

Grits Cooking Tip:

To keep them from sticking to the bottom of the pan, grits must be stirred occasionally while cooking. As anyone who has ever cooked grits can tell you, they are terrible to "spit" hot bubbles of grits onto your hands, body and stove top when you uncover them for stirring. The best way I have found to protect myself and my kitchen is to lift the lid open towards the back of the stove - and away from me - with my left hand. I put an oven mitt on my right hand and use a long wooden spoon to stir.

Here’s a photo to demonstrate:

7 comments:

  1. You are right grits are terrible about spitting all over the place. Great tip.

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  2. Never cooked grits or had any real fondness for them. BUT, add some Rotel and cheese... YUMMO!

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  3. Oh Yummy! Hubs and I love grits. Afterall, I'm a country lady! I've printed this and will try soon. Thanks for sharing.

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  4. Just had this while visiting a friend in Phoenix. It was "Slap-Yo-Mama" good.

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  5. Eating some Ro-tel chees grits as I'm typing....this dish is so good.
    Happy Eating,Y'all :)
    ~Blessings~

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Thanks for sharing! I love comments!