Rotel Cheese Grits
Servings 10 servings
- 4 cups chicken broth low-sodium
- 1/2 teaspoon salt
- 1 cup grits quick-cooking NOT INSTANT
- 2 cups cheddar cheese shredded
- 1/2 teaspoon ground black pepper
- 1 clove garlic minced
- 1/2 cup milk
- 10 -ounce tomatoes with green chiles mild (like Rotel brand)
Preheat oven to 350°F.
In a medium saucepan, bring chicken broth and salt to boil. Add grits and stir constantly until they are blended in the broth.
Cook on low heat for 5 minutes (Most quick-cooking grits have a cook time of 5 minutes, refer to the grits package to be sure. Some brands recommend cooking for 7 minutes.) Stir occasionally.
Remove the pan from heat and add 1 cup cheddar cheese, pepper, garlic powder, milk, and Rotel. Stir until cheeses are melted.
Pour into a 7x12-inch or 9x9-inch casserole dish and top with remaining cheese.
Bake 20 -25 minutes or until hot, bubbly, and cheese is melted. Allow to cool 5 to 10 minutes before serving.
Calories: 167kcal | Carbohydrates: 15g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 609mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 9mg | Calcium: 191mg | Iron: 1mg