Southwestern Grits Wedges |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Southern Living Cooking School 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.
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