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    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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