Tomato Grits
Source of Recipe
Recipe courtesy Paula Deen
Recipe Introduction
Recipe Summary
Prep Time: 10 minutesCook Time: 55 minutes
Yield: 8 to 10 servings
List of Ingredients
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup plus 1 tablespoon butter
1/3 cup diced green onions
4 ounces processed cheddar cheese, cubed (suggested: Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies (suggested: Ro-Tel)
Recipe
Preheat oven to 350 degrees F.
In a saucepan, bring the water and milk to a boil. Add the salt and slowly
add the grits and return to a boil, stirring constantly for 1 minute.
Reduce the heat, cover, and cook for 3 minutes. While stirring the grits
add the 1/2 cup of butter and stir until butter is melted. Cover and cook
for 3 to 5 minutes, or until the grits are thick and creamy. Remove from
heat and set aside.
Using a skillet, saute the onions in the remaining tablespoon of butter
for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups cheddar,
and onions to grits, and stir until the cheese is melted. Add the tomatoes
and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole
and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the
casserole for the last 5 minutes of cooking time.
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