1 (10 oz.) Ro-tel tomatoes & green chilies
1 3/4 c. water
3/4 c. quick grits
1 beaten egg
1 c. shredded cheddar

Heat oven to 350 degrees. Combine Ro-tel and water in saucepan. Bring to boil. Slowly add grits and simmer 5 to 7 minutes until thickened. Remove from heat. Add egg and cheese. Pour into greased 1 1/2 quart casserole. Bake 30 to 40 minutes. Serve with ham, sausage and biscuits for brunch or supper.