Rotel Cheese Grits
1 pound bulk Sausage
1 pound Velveeta
1 gallon Water (16 cups)
1 tbsp Salt
4 cups Grits
1 can Rotel Tomatoes
Brown the sausage in a skillet or sauce pan. Drain grease. Set aside.
Slice the Velveeta into 1 inch cubes. Set aside.
In a large pot, bring the water and salt to a boil. Slowly stir in the grits. Turn heat down to low. Let the grits cook for 5-7 minutes, stirring occasionally.
Add the Velveeta to the grits, stirring to melt in. Mix the browned sausage and Rotel tomatoes into the grits.
To keep warm, move the grits to a 6 quart size crock-pot.
Larry is often asked to bring this to choir for breakfast.