Cheesy Tomato Grits

Cheesy Tomato Grits are wonderfully cheesy and a little spicy and they are perfect for breakfast, lunch, or dinner.

As a southerner, I could eat grits with every meal. Love them!

With both Velveeta and cheddar cheese, these grits are fantastically cheesy. A can of Rotel tomatoes adds plenty of tomato flavor and the green chilies give the grits a little kick.

Tips for Making Cheesy Tomato Grits:

• I use old-fashioned grits, but you could use quick grits or stone-ground grits. These are my favorite stone-ground grits. You can’t beat the flavor of stone-ground grits but they do take longer to cook and you will most likely need more liquid.
• Please DO NOT use Instant Grits. Yuck!
• You can easily alter the spice level by using mild, regular, or Hot Rotel tomatoes.
• You could grill some shrimp to serve on top of these grits for an awesome Shrimp and Grits dish.
• Leftovers will save well, but you’ll need to thin them with a little milk when you reheat them.
• To up the flavor a notch, sprinkle some crumbled bacon on top!

More Ways to Cook Grits:

• Cheese and Bacon Grits Casserole
• Pimento Cheese Grits
• Jambalaya Grits
• Creamiest Grits Ever
• Jalapeno Cheddar Cheese Grits
• Cheese Grits Bowls with Smoked Sausage

Recipe adapted from Paula Deen

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