Ranch-Chili-Cheese Grits

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Folks, I’ve just made the best savory grits ever.  I’m not sure why I’ve never added Hidden Valley Ranch Dressing mix to my grits before but I haven’t.  Wow – I’m glad I’ve tried this now.  And, I will be including it regularly from now on, I tell you what!  It’s amazing how much flavor that mix adds to these grits.  I also included Ro-Tel and a little can of the Old El Paso green chilies for a little kick.  To help with the creaminess, I used some cream cheese and some buttermilk.  Yeah, so, this is definitely not a Hungry Girl or Ellie Krieger recipe.  But sometimes I think you have to live a little!

This was great with our Crockpot Fajita Roast beef but I think you could pair it with anything really.  Shoot – I’d like these grits as the main course even!

Ranch-Chili-Cheese Grits

• Grits Base
• 2 C water
• 2 C chicken broth
• 1/2 C buttermilk
• 1/2 tsp salt
• 3 Tbsp butter
• 1 C grits (I used Quaker Oats Quick Grits since I am adding so much flavor to them)
• Add-ins before baking
• 4 oz cream cheese, small dice
• 4 oz Monterey Pepperjack cheese, shredded
• 1 Can Ro-Tel, drained reserving juice
• 1 4 oz can of Old El Paso diced green chilies
• 1/2 envelope Hidden Valley Ranch (more or less to taste)
• 1/2 tsp smoked paprika
• 1 egg, beaten

Preheat oven to 375.  Spray a 9×13 pan with non-stick cooking spray and set aside.

In a large Dutch oven, bring water, chicken broth, and buttermilk to a boil.  Add the butter, salt, and grits.  Reduce heat to low and cook for 5 to 7 minutes stirring frequently.  Remove from heat.  Stir in cheeses, drained Ro-Tel, diced green chilies, and Hidden Valley Ranch Dressing Mix.  Taste for seasonings and stir in about 1/4 C of the Ro-Tel juice (more or less to taste).  Stir in beaten egg after tempering it with grits.

Pour grits into prepared 9×13 pan.  Sprinkle the top with smoked paprika.  Bake for 40 to 50 minutes or until golden on top.  Let grits sit for 20 minutes.  Serve.

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