11/2 cups instant grits
3 cups chicken broth
1 (10-ounce) package shredded Velveeta cheese 1 (10-ounce) can Ro-Tel tomatoes, drained
1 (8-ounce) package of cream cheese, softened 1 cup sour cream
1 teaspoon Tabasco Sauce, or to taste
For garnish: red and orange bell pepper slices Paprika
Preheat oven to 350 degrees. Cook grits according to directions, sub- stituting broth for water; set aside. In a bowl, microwave cheese and Ro-Tel until melted. Stir in cream cheese, sour cream, and Tabasco until combined. Stir in grits. Pour into greased 9×13-inch dish, or 12 greased molds. Top with pepper slices and sprinkle with the paprika. Bake for 20 to 30 minutes.
Yield: 12 servings
Arlette Hulsey Thompson
