Tomato Grits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups water
1¼ cup milk
1 teaspoon salt
1 cup quick-cooking grits
½ cup (1 stick), plus 1 tablespoon butter
⅓ cup diced green onions
6 ounces Velveeta™ cheese or 1 - 8 ounce jar of "Cheez Whiz"™
1/4 teaspoon garlic powder*
2½ cups shredded Cheddar Cheese
1 - 10 ounce can original Ro-Tel™ diced tomatoes and green chilies
2 eggs slightly beaten
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Directions: |
Directions:Preheat the oven to 350º F.
In a pan bring water and milk to a boil.
Turn down heat and add salt, slowly add grits to the pan.
Stir as you are adding grits.
Cook until the grits are done and add ½ cup butter.
Stir until the butter is melted.
Remove from heat and set aside.
Sauté onions in 1 tablespoon butter.
Add "Cheez Whiz"™ or Velveeta™ and garlic powder to grits, stirring until melted.
Add 2½ cups grated cheese and stir.
Add onions.
Add eggs and stir to mix.
Pour grits into greased 9 X 13 inch casserole.
Bake for 30 minutes.
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Number Of
Servings: |
Number Of
Servings:8 - 10 |
Personal
Notes: |
Personal
Notes: I got this recipe from my dear friend Barbara Bryan. It is originally a recipe that Paula Deen published in one of her cookbooks. The original recipe called for "Kraft Garlic Cheese" roll. They no longer make the Kraft Garlic Roll so you have to substitute "Velveeta" or "Cheez Whiz" and 1/4 teaspoon garlic powder for the "Kraft Garlic Cheese" roll. You add more or less of the garlic powder depending on your taste.
**To reduce the heat and spiceyness of the Ro-Tel tomatoes, I drain the liquid from the can. I prefer less heat.
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