Southwestern Grits Wedges

• 2 23 cups chicken broth
• 2 tablespoons butter or 2 tablespoons margarine
• 23 cup quick-cooking grits
• 4 ounces Velveeta cheese, cubed (half of an 8 oz. loaf)
• 1 (10 ounce) candiced tomatoes and green chilies, drained (Ro-Tel original)
• 1 tablespoon butter or 1 tablespoon margarine, melted
• sour cream
• chopped fresh cilantro

1. Bring the broth and 2 tablespoons butter to a boil in a large saucepan over medium heat.
2. Add grits to pan; cook, stirring often, 5 minutes until thickened.
3. Remove from heat; add in cheese, stirring until melted and well combined.
4. Stir in Ro-Tel tomatoes; pour mixture into a lightly greased 9-inch pie plate; cover and chill 2 hours.
5. Unmold grits; cut into 6 wedges; lightly brush each side with melted butter.
6. Cook wedges on a hot, lightly greased griddle for 4 minutes on each side or until golden.
7. Dollop wedges with sour cream and sprinkle with cilantro.

chicken broth, butter, grits, velveeta cheese, tomatoes, butter, sour cream, fresh cilantro

Taken from www.food.com/recipe/southwestern-grits-wedges-189483 (may not work)