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
- 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.
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Recipe adapted from Paula Deen
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