This is one of my favorite sides ever. It’s a warm comfort food, but I have made it on 4th of July as well! It’s very little prep, so good for the weeknights. I like to pair it with an easy sausage and veggies dish that I make. There’s just something about the two flavors that go nice together! The sausage and veggies dish is a one pot meal, so two easy things make one great week night meal. Click here for the sausage & veggies recipe.
Baked Cheese Grits
Servings: 10
Ingredients
- 2 cups Water
- 1¼ cups Milk
- 1 tsp Salt
- 1 cup Quick Cooking Grits
- ½ cup Butter
- 4 oz Velveeta Block Cheese
- ¼ tsp Garlic Powder
- 2 cups Shredded Cheddar Cheese
- 1 10 oz can Rotel (original)
Instructions
- Preheat oven to 350 °F
- In a large pot, bring the water and milk to a boil.
- Add the salt and grits. Return to a boil (on medium) and stir constantly for one minute.
- Add the butter, reduce heat to low, and cover with lid. Stirring occasionally, cook for 3-5 minutes or until the butter is melted and the grits have thickened.
- Add the garlic powder and both cheeses. Stir occasionally until all cheese is melted.
- Add the rotel (do not drain) and mix well.
- Pour into a greased 9x13 baking dish and cook for 30 minutes at 350.