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
Cheesy Tomato Grits
Cheesy Tomato Grits are wonderfully cheesy and a little spicy and they are perfect for breakfast, lunch, or dinner.
Ingredients
- 2 cups water
- 1 1/2 cups whole milk
- 1/2 cup butter,, cut into pieces so it melts faster
- 1 teaspoon salt
- 1 cup old-fashioned grits
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 1/2 cups shredded cheddar cheese
- 4 ounces Velveeta cheese,, cut into chunks
- 1/4 teaspoon garlic powder
- 2 green onions,, sliced
Instructions
- Place water, milk, butter, and salt in a large, heavy-bottomed saucepan. Bring to a boil.
- Gradually whisk in the grits. Reduce heat to low. Cover and cook, stirring occasionally for 10 minutes.
- Uncover, add in undrained can of tomatoes and cook uncovered for another 5 to 10 minutes, stirring frequently. Add a little extra water if getting too thick.
- Stir in cheeses until melted. Stir in garlic powder and green onions. Remove from heat.
Nutrition
Calories: 416kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe adapted from Paula Deen
Disclosure: This post contains affiliate links.
I am making these for a bridge brunch at my house. Can you suggest a way to make them the day before? Thanks
Ann
Family loved these grits.
Mmmm, eating this now. Being from the South, I just love grits, esp. with shrimp and lemon. Never thought to add tomatoes, but it sure is delicious. Thanks. BTW, when do you sleep? You have so many recipes, and I wonder if you ever step away from the kitchen lol. I can hear your family now saying that to you.
Don’t you love grits? So versatile! They are so delicious with so many different ingredients!
With grits in the pantry- you have a great breakfast and a delicious dinner! Your recipe
sounds delicious! Can’t wait to try it! In the summer, I love them with simply fresh tomatoes and basil.
Of course, the first thing I add is salt, butter and cream cheese! Enjoy your summer!