Cheesy Tomato Grits are wonderfully cheesy and a little spicy and they are perfect for breakfast, lunch, or dinner.

 
As a southerner, I could eat grits with every meal. Love them!
With both Velveeta and cheddar cheese, these grits are fantastically cheesy. A can of Rotel tomatoes adds plenty of tomato flavor and the green chilies give the grits a little kick.

 
Tips for Making Cheesy Tomato Grits:

I use old-fashioned grits, but you could use quick grits or stone-ground grits. These are my favorite stone-ground grits. You can’t beat the flavor of stone-ground grits but they do take longer to cook and you will most likely need more liquid.
Please DO  NOT use Instant Grits. Yuck!
You can easily alter the spice level by using mild, regular, or Hot Rotel tomatoes. You could grill some shrimp to serve on top of these grits for an awesome Shrimp and Grits dish.
Leftovers will save well, but you’ll need to thin them with a little milk when you reheat them.
To up the flavor a notch, sprinkle some crumbled bacon on top!

More Ways to Cook Grits:

Cheese and Bacon Grits Casserole
Pimento Cheese Grits
Jambalaya Grits
Creamiest Grits Ever

Cheesy Tomato Grits

Cheesy Tomato Grits are wonderfully cheesy and a little spicy and they are perfect for breakfast, lunch, or dinner.

2 cups water
1 1/2 cups whole milk
1/2 cup butter, (cut into pieces so it melts faster)
1 teaspoon salt
1 cup old-fashioned grits
1 (10-ounce) can diced tomatoes with green chiles...