Baked CHEESY Southwestern GRITS

Table of Contents: BREAKFAST, EGGS, AND CHEESE

 

4 cups water

1 tsp. salt

1 cup quick grits

Milk

2 T. butter or margarine

¼ tsp. garlic powder

1/3 cup sliced green onions

4 oz. Mexican-flavored Velveeta cheese

8 oz. sharp Cheddar cheese, coarsely grated; and divided

1 (10-oz.) can original Ro-tel diced tomatoes and green chilies, un-drained

 

 

In a large non-stick pot, boil the water with the salt; then slowly stir in the grits.  Allow grits to cook on high until they begin to pop out of the pot; then cover the pot and reduce heat to simmer until the grits are thick about 2 to 3 minutes.  Add enough milk to thin the

grits; stir, cover, and allow to cook for one more minute.  Remove grits from the heat and stir in the butter.

 

Preheat oven to 350 degrees.  Prepare a 9” x 13” baking dish with spray-oil.  Place the green onions in a small bowl, cover with paper towel, and microwave about 30 seconds or until just soft.  Stir the soft green onions, Velveeta cheese, garlic powder, and about ¾ of the

grated Cheddar cheese into the cooked grits to melt and blend.

 

Stir in all of the un-drained tomatoes and green chilies and mix well.  Pour the grits mixture into the prepared baking dish, and sprinkle the remaining ¼ of the Cheddar cheese evenly on top.  Bake, uncovered, until grits are bubbling, cheese is melted and lightly browned on

top, about 30 to 40 minutes.  Makes 8 to 10 servings.

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