Recipe Box, Green Chile Tomato Cheese Grits

 

In honor of my California guests this week, I’m serving cheese grits California style, spiced up with tomatoes and green chiles

 

cheesy-tomato-and-green-chile-grits

 

When I first moved to the South, I wasn’t a fan of grits, but once I was introduced to cheese grits a whole new world opened up

 

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I know using instant grits is frowned upon by most Southerners, and I do use stone ground grits sometimes, but for this recipe I like the texture of the quick grits

 

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Not to mention that they cook up faster…

Plus if you use chicken broth and milk instead of water, they are transformed

 

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Psst…did you know that using a mixture of cream cheese and sharp cheddar you get the creaminess of Velveeta without using the processed cheese

Don’t make the mistake of substituting instant grits for quick grits, they aren’t the same animal

 

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I took a short cut by microwaving the green onions instead of sauteing them in a pan

 

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Add them to the cheese grits along with seasonings

 

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Next stir in the undrained can of tomatoes and green chiles

 

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Mix well

 

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Beat eggs in  a bowl or the measuring cup you used to microwave the onions in, and add several spoonfuls of hot grits to temper the eggs

 

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Then stir eggs into the grits and turn into a greased casserole dish

 

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At this point you can cover it and refrigerate the dish for up to 24 hours before baking

 

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Green Chile Tomato Cheese Grits

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 cup quick cooking grits {not instant}

2 cups chicken broth

1 1/4 cups milk

1 tsp kosher salt, plus additional salt & pepper to taste

1/2 tsp garlic powder

4 T butter plus 1 tsp

2 eggs

1 can, 10 oz. Rotel tomatoes and green chilies, undrained

1 cup grated extra sharp cheddar cheese

2 green onions, chopped

4 oz cream cheese, softened

Melt 1 tsp butter in saucepan, add green onions and saute quickly until soft.*  Set onions aside.  Add milk and stock to same saucepan and bring to a boil.  Slowly add grits and stir in salt.  Reduce heat to medium and cook, stirring constantly for 1 minute.

Cover pan and turn burner off and let grits sit for 3 minutes.  Stir grits and add 4 T butter.  When butter has melted add cheeses.  Re-cover and let pan sit for another few minutes.  Remove cover and stir to melt and distribute cheeses.

Add green onions, garlic powder and season with salt and pepper. Beat eggs in separate bowl or measuring cup.  Add a large spoonful of warm grits and stir to temper the eggs.  Add eggs back to grits and stir.  Add can of tomatoes and green chilies, stir again.  Transfer grits to a greased baking dish, cover and refrigerate at this point for up to 24 hours if desired.

Bake grits uncovered at 350 for 45-60 minutes, or until set

*or microwave them in a bowl or measuring cup with a dab of butter for 1-2 minutes

 

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for another printable version of Green Chile Tomato Cheese Grits click here

You might also want to amp up your grits game with

Asiago Cheese Grits Cake with Sauteed Mushrooms & Roasted Sprouts

 

Loaded grits cake thepaintedapron.com

Spice it up!

💃🔥💃⚡️🔥💃

I will be joining these fabulous parties and blogs:

Celebrate and DecorateRustic and Refined,

Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&JThe Scoop,   A Stroll Thru Life 

Tickle My TastebudsWow Us Wednesday

Full Plate ThursdayWork it Wednesday

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Comments
19 Responses to “Recipe Box, Green Chile Tomato Cheese Grits”
  1. Jenna, your version of grits looks delicious. Since we love grits, I am saving your recipe! Happy Thursday!

    Like

  2. Emily says:

    I like the way you spiced up this dish, would be a great dish to add to a brunch. Thanks Jenna, you always have such great ideas…….

    Like

  3. Jodi says:

    You even make grits look yummy Jenna. 😉

    Like

  4. I doctor instant grits with milk and cheese too and they are fantastic! Love this dish!

    Like

  5. Leslie Anne Tarabella says:

    Did you ever in your wildest dreams think that someday you’d grow up to be an expert on grits? You Southern belle, you!

    Like

  6. Ellen Shook says:

    I will give this a whirl! We do love cheese grits, and I don’t think I have ever seen it done exactly like this. But cheese grits? It has to be good.

    Like

  7. This is making my mouth water! Looks delicious. So glad you shared.

    Happy Thoughts of Home. 🙂

    Like

  8. Summer Daisy says:

    No way! Your grits look too tempting ♥

    summerdaisycottage.blogspot.com

    Like

  9. Mary says:

    Jenna, Cheese is a must with grits! Your California twist on your grits would make a good fiesta brunch dish too 🙂

    Like

  10. Michelle says:

    I’ve never had grits before but these look so tasty!
    Thanks for the recipe!
    Michelle

    Like

  11. Kim says:

    Oh, my! These grits look divine! Thanks for the Velveeta alternative tip. I love Vv but avoid using it since it’s so unhealthy. Now I can make it “guilt-free” – well, sort of. 🙂

    Like

  12. Helen Adams says:

    I can’t wait to try this recipe, this is our kind of dish here at the cottage! Thanks so much for sharing with us today at Full Plate Thursday and have a great weekend!
    Miz Helen

    Like

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