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
Scale
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.
