Southwestern Grits Wedges
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 630.98 ml chicken broth
- 29.58 ml butter or 29.58 ml margarine
- 157.80 ml quick-cooking grits
- 113.39 g Velveeta cheese, cubed (half of an 8 oz. loaf)
- 283.49 g can diced tomatoes and green chilies, drained (Ro-Tel original)
- 14.79 ml butter or 14.79 ml margarine, melted
- sour cream
- chopped fresh cilantro
directions
- Bring the broth and 2 tablespoons butter to a boil in a large saucepan over medium heat.
- Add grits to pan; cook, stirring often, 5 minutes until thickened.
- Remove from heat; add in cheese, stirring until melted and well combined.
- Stir in Ro-Tel tomatoes; pour mixture into a lightly greased 9-inch pie plate; cover and chill 2 hours.
- Unmold grits; cut into 6 wedges; lightly brush each side with melted butter.
- Cook wedges on a hot, lightly greased griddle for 4 minutes on each side or until golden.
- Dollop wedges with sour cream and sprinkle with cilantro.
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