The Lady and Sons Tomato Grits

Yield: 8 to 10 servings

Ingredients

• 2 cups water
• 1 1/4 cup milk
• 1 teaspoon salt
• 1 cup quick cooking grits
• 1/2 cup + 1 tablespoon butter
• 1/3 cup diced green onions
• 4 teaspoons processed Cheddar cheese, cubed (suggested: Velveeta)
• 1/4 teaspoon garlic powder
• 2 1/2 cups shredded Cheddar cheese, divided
• 1 can diced tomatoes and green chiles (suggested: Ro*Tel)

Instructions

1. Heat oven to 350 degrees F.
2. 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.
3. Using a skillet, sauté 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 x 11 x 2 inch casserole and bake for 40 minutes.
4. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.