Cheesy Tomato Grits

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Cheesy Tomato Grits are wonderfully cheesy and a little spicy and they are perfect for breakfast, lunch, or dinner.

Cheesy Tomato Grits


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.

Pot full of Cheesy Tomato Grits


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!

Bowl full of Cheesy Tomato Grits

More Ways to Cook Grits:

Cheesy Tomato Grits

Cheesy Tomato Grits

Course: Breakfast
Cuisine: Southern
Keyword: tomato grits
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 416kcal
Cheesy Tomato Grits are wonderfully cheesy and a little spicy and they are perfect for breakfast, lunch, or dinner.

Print Recipe


  • 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


  • 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.


Calories: 416kcal

Recipe adapted from Paula Deen

Cheesy Tomato Grits

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One thought on “Cheesy Tomato Grits

  1. 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!

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