If you’re craving a comforting, flavorful dish that combines creamy textures with a zesty kick, you’re going to love this Baked Rotel Tomato Cheese Grits Recipe. It’s the perfect balance of cheesy goodness and a little heat from diced tomatoes and green chilies all baked into warm, fluffy grits. Whether you’re serving it for a family gathering or simply want a hearty side dish, this recipe brings together simple ingredients to create a memorable plate that everyone will ask for again and again.
Ingredients You’ll Need
The ingredients for this dish are so straightforward yet essential, each playing a key role in delivering the perfect creamy, cheesy, and slightly spicy flavor profile. From the rich chicken broth that gives depth to the grits, to the Velveeta and cheddar adding that signature melt and gooey texture, every item has its moment to shine in this recipe.
- 3¾ cups low-sodium chicken broth: Provides a flavorful liquid base without overpowering the grits.
- ¼ tsp salt: Enhances all the other flavors just right.
- 1 cup quick-cooking grits (not instant): Quick to cook but holds the perfect texture for baking.
- 1 cup shredded cheddar cheese (divided): Adds sharp, melty cheesiness in two stages for maximum gooeyness.
- 4 oz Velveeta, cut into 1/2-inch cubes: Creates that ultra creamy, smooth cheese consistency.
- 2 Tbsp butter: Brings richness and lovely buttery flavor.
- ½ tsp garlic powder: Adds a subtle savory note to complement the cheese and tomatoes.
- 1 (10-oz) can Rotel diced tomatoes and green chilies (undrained): The secret ingredient that provides a vibrant tang and mild heat.
- 2 eggs: Helps bind everything together and adds a slight fluffiness when baked.
How to Make Baked Rotel Tomato Cheese Grits Recipe
Step 1: Prepare Your Oven and Dish
First things first, preheat your oven to 350ºF and spray an 8×8-inch baking dish with cooking spray. This ensures your cheesy grits won’t stick and will bake evenly. Having everything ready from the start makes the assembly smooth and stress-free.
Step 2: Cook the Grits
Bring the chicken broth and salt to a boil in a medium saucepan over medium-high heat. Once boiling, add in the quick-cooking grits, stirring constantly until the mixture is evenly blended. Reducing the heat to low, continue cooking for five minutes, stirring occasionally to prevent lumps. This slow, steady process ensures perfectly creamy grits that are ready to soak up all that cheesy goodness.
Step 3: Mix in Cheeses, Butter, and Rotel
Now, stir in half a cup of shredded cheddar cheese, the Velveeta cubes, butter, garlic powder, and the entire can of Rotel with its juice. Keep stirring until the cheeses have melted into the grits, creating a velvety, flavorful mixture rich with a touch of spice and a buttery finish. This step is where the magic really starts to happen!
Step 4: Incorporate the Eggs
Lightly beat the eggs in a small bowl. Carefully add a small amount of the hot grits mixture into the eggs, whisking constantly—this tempers the eggs so they don’t scramble. Gradually pour this egg mixture back into the remaining hot grits, stirring continuously to combine everything smoothly. The eggs add structure and help your baked grits hold together with a nice creamy softness.
Step 5: Bake to Perfection
Pour the grits into your prepared baking dish and place it in the oven for 30 minutes. After that time, sprinkle the remaining cheddar cheese on top and bake for an additional 10 minutes. The cheese on top will melt and brown slightly, giving a delicious crust that perfectly contrasts the creamy interior. Let the dish rest for 10 minutes outside the oven before serving to let it set and cool to the ideal temperature.
How to Serve Baked Rotel Tomato Cheese Grits Recipe
Garnishes
Sprinkling freshly chopped green onions, a pinch of smoked paprika, or a little extra shredded cheese right before serving adds a lovely burst of color and a fresh crunch. A dollop of sour cream or a few slices of avocado can bring creaminess that pairs beautifully with the zesty tomato and cheese flavors.
Side Dishes
This dish pairs wonderfully with robust proteins like crispy fried chicken, grilled sausages, or even a hearty steak. For lighter options, fresh green salads or roasted veggies offer a balanced contrast to the rich baked grits, making your meal feel complete and satisfying.
Creative Ways to Present
Try serving the Baked Rotel Tomato Cheese Grits Recipe in individual ramekins for charming single portions that make the dish feel extra special. You can also fold in cooked bacon bits or diced jalapenos before baking if you want to add more texture and an extra layer of flavor adventure.
Make Ahead and Storage
Storing Leftovers
Leftover baked Rotel tomato cheese grits keep well in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, and reheating is quick and simple for a tasty second round.
Freezing
You can freeze leftover portions by placing them in a freezer-safe container or wrapping them tightly with plastic wrap and foil. Freeze for up to 2 months and simply thaw overnight in the fridge before reheating to enjoy later.
Reheating
To reheat, place your portion in a microwave-safe dish and warm in 30-second intervals until heated through, stirring gently to maintain creaminess. Alternatively, reheat in a 350ºF oven covered with foil to prevent drying out, until warmed all the way through.
FAQs
Can I use instant grits instead of quick-cooking grits in this Baked Rotel Tomato Cheese Grits Recipe?
Instant grits may not provide the same texture because they tend to be finer and cook much faster, which can affect the final creaminess and baking outcome. Quick-cooking grits strike the right balance for this recipe, giving you the ideal consistency.
What can I substitute for Velveeta in this recipe?
If Velveeta isn’t your thing, you can use processed cheese or even a combination of cream cheese and mozzarella for a similarly creamy melt. Just keep in mind that Velveeta has a unique texture that adds to the smoothness.
Is this dish spicy?
The heat mainly comes from the Rotel diced tomatoes and green chilies. It’s generally mild with just a nice zing, but if you prefer less spice, you can drain some of the Rotel juice or use mild diced tomatoes instead.
Can I make this recipe vegetarian?
Absolutely! Simply swap out the chicken broth for vegetable broth, and you’ll still get all the creamy, cheesy deliciousness with a vegetarian-friendly twist.
How long should I let the dish cool before serving?
Letting it rest for about 10 minutes after baking helps the dish set properly, making it easier to slice and allowing the flavors to settle for the best taste experience.
Final Thoughts
This Baked Rotel Tomato Cheese Grits Recipe is one of those dishes that feels like a warm hug on a plate—perfectly cheesy, creamy, and with just the right amount of spice. It’s easy enough for a weeknight dinner but special enough to impress guests. I can’t wait for you to try this recipe and make it a regular part of your comfort food rotation—you’re going to fall in love with every bite!
Print
Baked Rotel Tomato Cheese Grits Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Description
Baked Rotel Tomato Cheese Grits is a creamy and cheesy Southern-inspired dish combining quick-cooking grits with Velveeta cheese, shredded cheddar, and zesty Rotel tomatoes with green chilies. Baked to perfection, this comforting casserole makes a flavorful side or a hearty breakfast option, with a rich and slightly spicy taste profile.
Ingredients
Liquids and Broth
- 3¾ cups low-sodium chicken broth
Cheeses
- 1 cup shredded cheddar cheese, divided
- 4 oz Velveeta, cut into ½-inch cubes
Dry Ingredients
- ¼ tsp salt
- 1 cup quick-cooking grits (not instant)
- ½ tsp garlic powder
Other Ingredients
- 2 Tbsp butter
- 1 (10-oz) can Rotel diced tomatoes and green chilies (undrained)
- 2 eggs
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350ºF. Lightly spray an 8×8-inch baking dish with cooking spray to prevent sticking and set aside.
- Cook Grits: In a medium saucepan over medium-high heat, bring the low-sodium chicken broth and salt to a boil. Stir in the quick-cooking grits continuously until fully blended, then reduce heat to low and cook for 5 minutes, stirring occasionally to prevent lumps.
- Add Cheeses and Seasonings: Remove the saucepan from heat. Stir in half a cup of shredded cheddar cheese, the cubed Velveeta cheese, butter, garlic powder, and the undrained can of Rotel tomatoes and green chilies, mixing until all the cheeses melt and the mixture becomes creamy.
- Incorporate Eggs: In a small bowl, beat the eggs lightly. Temper the eggs by adding a small amount of the hot grits mixture into the eggs and mixing well. Gradually add this egg mixture back into the remaining hot grits, stirring constantly to ensure a smooth blend without curdling.
- Bake the Grits: Pour the grits mixture into the prepared baking dish. Bake uncovered for 30 minutes. After 30 minutes, sprinkle the remaining ½ cup shredded cheddar cheese evenly on top. Return to the oven and bake an additional 10 minutes until the cheese is melted and bubbly.
- Rest and Serve: Remove the baking dish from the oven and let the casserole stand for 10 minutes to set. Serve warm as a delicious side or breakfast option.
Notes
- Use quick-cooking grits, not instant, for the best texture and flavor.
- Be sure to temper the eggs carefully to prevent scrambling when mixing with hot grits.
- Low-sodium chicken broth helps control the saltiness since cheese and Rotel add flavor.
- This dish is great for make-ahead meals; prepare then refrigerate, and reheat before serving.
- For extra spice, consider adding chopped jalapeños or hot sauce to taste.
