grits (and an update)

But mainly, this post is about grits. 

Let me back this train up by explaining that last Friday was the longest day of my working career (not really as I just billed 13ish hours yesterday, but anyway). I was in Corinth doing an inventory count, which consisted of me riding a forklift and counting from seven thirty to noon. Having never been on a forklift, it wasn't terrible. My supervisor wouldn't let me drive though...

Anyway, so after we were through, I trucked my way on home to Clinton. Let me just tell you driving nine hours in two days with NO cruise control is awful. AWFUL. So when I was at the Clinton exit, I knew I should have just gone to Kroger then, but I just wasn't feeling it. Needless to say, I had to improvise when it came to dinner that night. And it was a success. 

You know you always see like shrimp and grits or grit cakes in a fancy restaurant and they want you to pay like a ridiculous amount for that entree. But when it comes to cooking at home, no one (or at least no one I really know) thinks of grits as anything other than a yummy breakfast. Well grits are as cheap as they are good, and easy to boot. So I came up with Rotel Grits to spice it up a bit. 

Rotel Grits

adapted from my Church's bridal shower menu

Ingredients: 

• Grits (Quick cooking or not; either will work. I'm pretty sure I used quick cooking. Just adjust your cooking time.)
• Water / Chicken broth (or any broth on hand. It'll only give it more flavor)
• Salt / Pepper / Seasonings
• Can of Rotel tomatoes, drained
• Velvetta cheese, diced into small cubes (the amount is optional, however it needs to be enough to make your grits creamy and cheesy

Go ahead and prepare your grits according to the package (boil water, add grits and salt, stir and simmer). Once the grits are a little soft and starting to turn creamy, add your cheese and stir to make sure none of the cubes just stick to the bottom and burn. Once the cheese starts to get melty and disappear into the grits, go ahead and add your can of rotel. Stir for a minute or so to really combine the ingredients, then take the pot off the heat and walk away. You don't need to continuously stir it (even though you think you will), just make sure to give it some attention every five minutes or so. 

I served this with baked chicken tenders that Justin made and green beans. It was a big hit, and the bonus was that all I had to do the next morning was heat it up and ta-da, breakfast was served. I've seen people add sausage crumbles or bacon and turn this into a breakfast casserole by baking it (probably at 350 degrees for thirtyish minutes, if you wanted to try it). Personally, I feel like rotel has no place in the breakfast world, but that is my personal opinion (and doesn't stop me from eating it at a Bridal Shower). Anyway, if you do decide to make it into a breakfast casserole, I would not drain the rotel tomatoes then. I would use that flavorful liquid to make sure that your grit casserole isn't hard as a rock after its time in the oven.

And I know this isn't terribly healthy, but it is terribly southern (to me anyway) so I hope you make it soon and enjoy it (in moderation if you're worried about it).

I'll be back to soon to cover the rest of my No Junk Food challenge goal and share with you that particular journey (definitely looking at it as a glass half full situation).