This is a real breakfast-for-dinner-recipe. Start by bringing a container of Mexican tortilla soup broth to a boil. Add the grits and cook for 8 to 10 minutes. Once you remove the grits from the heat, stir in the rest of the ingredients aside from the shredded Colby-Jack cheese—you’ll use this to top your mixture later in the cooking process. Grease your slow cooker before adding the grits mixture to ensure nothing sticks. Cover, and cook the grits on HIGH for four hours. When you remove the lid once the grits are done, be sure to whisk them until smooth. Then, top with cheese and serve. While we love this dish as is, we also love topping with our favorite Tex-Mex flavors. Sliced avocado, cilantro, chicken, and tomatoes all make delicious toppings. Pre-chop garnishes so friends and family can build their own grits bowl with their favorites. We guarantee this anytime recipe is going to be a hit.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.