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

1. Bring the broth and 2 tablespoons butter to a boil in a large saucepan over medium heat.

2. Add grits to pan; cook, stirring often, 5 minutes until thickened.

3. Remove from heat; add in cheese, stirring until melted and well combined.

4. Stir in Ro-Tel tomatoes; pour mixture into a lightly greased 9-inch pie plate; cover and chill 2 hours.

5. Unmold grits; cut into 6 wedges; lightly brush each side with melted butter.

6. Cook wedges on a hot, lightly greased griddle for 4 minutes on each side or until golden.

7. Dollop wedges with sour cream and sprinkle with cilantro.

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