Southwestern Grits Wedges

From Southern Living Cooking School

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2 2⁄3 cups chicken broth
• 2  tablespoons butter or 2  tablespoons margarine
• 2⁄3 cup quick-cooking grits
• 4  ounces Velveeta cheese, cubed (half of an 8 oz. loaf)
• 1 (10 ounce) can  diced tomatoes and green chilies, drained (Ro-Tel original)
• 1  tablespoon butter or 1  tablespoon margarine, melted
•  sour cream
•  chopped fresh cilantro

Directions

1. Bring the broth and 2 tablespoons butter to a boil in a large saucepan over medium heat.
2. Add grits to pan; cook, stirring often, 5 minutes until thickened.
3. Remove from heat; add in cheese, stirring until melted and well combined.
4. Stir in Ro-Tel tomatoes; pour mixture into a lightly greased 9-inch pie plate; cover and chill 2 hours.
5. Unmold grits; cut into 6 wedges; lightly brush each side with melted butter.
6. Cook wedges on a hot, lightly greased griddle for 4 minutes on each side or until golden.
7. Dollop wedges with sour cream and sprinkle with cilantro.