Prep time: 10 minutes
Cook time: 20 minutes
Chill time: 2 hours
2 2/3 cups chicken broth
2 tablespoons butter or margarine
2/3 cup quick cooking grits
1/2 (8oz) shredded cheddar cheese
1 (10 oz) can RoTel diced tomatos & green chilis, drained
1 tablespoons butter or margarine
Toppings: sour cream, fresh cilantro
Bring broth and 2 tablespoons butter to a boil in a large saucepan over medium heat.
Add grits and cook for 5 minutes or until thickened. Stir often.
Remove from heat and add cheese; stir until combined and melted.
Stir in tomatos and green chilis.
Pour mixture into a lightly greased 9 inch pie plate.
Cover and chill for two hours or overnight.
Unmold grits and cut into 6 wedges; lightly brush each side with melted butter.
Cook wedges on a hot, lightly greased griddle - 4 minutes each side or until golden.
Dollop sour cream and sprinkle with fresh cilantro or other garnish.