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  • Elizabeth Hisle

    Baked cheese grits with chilies and tomatoes

  • Veronica Romaine

    TPW_6752 by Ree Drummond / The Pioneer Woman, via Flickr

  • Elizabeth Harris

    Baked Grits with rotel tomatoes, green chilis and more!

  • Jan Mayes Dunn

    Creamy Cheese Rotel Grits: 4-1/2c water, 1/2 tsp salt, 1c grits (any), 1/2 can Rotel, 8oz grated Monterey Jack cheese, 4oz cubed cream cheese, 1/4 tsp paprika, pepper to taste, 1 egg...Boil water & salt, stir in grits, reduce heat to low & cover, cook 5 min, remove from heat. Stir in Rotel, cheese & cream cheese, stir in seasonings. Drizzle beaten egg into hot grits, stir constantly. Pour into buttered baking dish, bake at 375 for 30-45 min until bubbly & golden. SIT 15 MIN, grits will firm up.

  • Patti MacLachlan Dougherty

    Cheese grits Pioneer Woman

  • Brandy @ Juneau What's for Dinner

    Pioneer Woman's Cheese Grits with Chilies

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