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
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
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
Not to mention that they cook up faster…
Plus if you use chicken broth and milk instead of water, they are transformed
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
I took a short cut by microwaving the green onions instead of sauteing them in a pan
Add them to the cheese grits along with seasonings
Next stir in the undrained can of tomatoes and green chiles
Mix well
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
Then stir eggs into the grits and turn into a greased casserole dish
At this point you can cover it and refrigerate the dish for up to 24 hours before baking
Green Chile Tomato Cheese Grits
Ingredients
- 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
Instructions
- 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
You might also want to amp up your grits game with
Asiago Cheese Grits Cake with Sauteed Mushrooms & Roasted Sprouts
Spice it up!
💃🔥💃⚡️🔥💃
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Jenna, your version of grits looks delicious. Since we love grits, I am saving your recipe! Happy Thursday!
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…….
You even make grits look yummy Jenna. 😉
I doctor instant grits with milk and cheese too and they are fantastic! Love this dish!
Did you ever in your wildest dreams think that someday you’d grow up to be an expert on grits? You Southern belle, you!
haha, nope! >
Love me some Rotel! I’m in:@)
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.
These were pretty spicy for me Ellen, but I’m a heat wimp 🙂 >
This is making my mouth water! Looks delicious. So glad you shared.
Happy Thoughts of Home. 🙂
Thanks Stacey! >
No way! Your grits look too tempting ♥
summerdaisycottage.blogspot.com
Thanks Summer, they’re good but they’re pretty spicy! >
Jenna, Cheese is a must with grits! Your California twist on your grits would make a good fiesta brunch dish too 🙂
I’ve never had grits before but these look so tasty!
Thanks for the recipe!
Michelle
oh goodness, you don’t know what you’re missing! They are similar to polenta, hope you love them Michelle! >
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. 🙂
Ha, yes I was having trouble deciding how to write that part!! I still love Velveeta 🙂 >
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