Categories: Grits, Side Dish, Tex-Mex
Ingredients
- 2 2/3 cups chicken broth
- 2 tablespoons butter or 2 tablespoons margarine
- 2/3 cup quick-cooking grits
- 4 ounces Velveeta cheese , cubed (half of an 8 oz. loaf)
- 1 (10 ounce) can diced tomatoes and green chilies , drained (Ro-Tel original)
- 1 tablespoon butter or 1 tablespoon margarine , melted
- sour cream
- chopped fresh cilantro
Directions
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Bring the broth and 2 tablespoons butter to a boil in a large saucepan over medium heat.
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Add grits to pan; cook, stirring often, 5 minutes until thickened.
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Remove from heat; add in cheese, stirring until melted and well combined.
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Stir in Ro-Tel tomatoes; pour mixture into a lightly greased 9-inch pie plate; cover and chill 2 hours.
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Unmold grits; cut into 6 wedges; lightly brush each side with melted butter.
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Cook wedges on a hot, lightly greased griddle for 4 minutes on each side or until golden.
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Dollop wedges with sour cream and sprinkle with cilantro.