Cheesy Rotel Grits
Cheesy Rotel Grits is delicious, cheesy, and a little spicy. This dish has all the flavors from our favorite dip baked into a casserole- the perfect dish to serve at breakfast or as a main dish for dinner.
Servings 12 servings
Ingredients
- 2 pounds sausage regular or spicy
- 5 cups water
- 1 ½ cups quick cook grits
- 1 ½ cups heavy cream divided
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt to taste, optional
- ½ cup butter
- 1 (8oz.) package cream cheese
- 2 (10oz.) cans Rotel Diced Tomatoes and green chilis drained
- 12 ounces Velveeta Cheese diced
- 4 eggs beaten
Instructions
- Preheat the oven to 350° F.
- Spray a 9×13-inch baking pan with nonstick spray. Set aside.
- In a skillet, cook sausage until no longer pink. Drain excess grease and set it aside.
- While the sausage is cooking, make the grits. Bring water to a boil in a large saucepan, then add 1 cup of heavy cream. Bring back to a boil and slowly whisk in grits and seasonings. Whisk well for about a minute. Reduce heat to low; cook covered for 5 to 7 minutes, whisking every few minutes. Cook until thickened. Whisk well to break up any lumps. Remove from heat.
- Add butter, cream cheese, Velveeta cheese, Rotel tomatoes, sausage, and 1/2 cup of heavy cream to the grits. Stir until mostly melted and mixed.
- Slowly stir in eggs until blended.
- Transfer to the prepared casserole dish.
- Bake, uncovered, for 40 to 45 minutes.