Rotel Cheese Grits

1 pound Sausage, bulk

1 pound Velveeta

1 gallon Water

1 tbsp Salt

4 cups Grits

1 can Rotel Tomatoes

Brown the sausage in a skillet or sauce pan. Slice the Velveeta.

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 slices 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 crock-pot (at least 6 quarts).

Rotel Cheese Grits

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.
~Debbie