TOMATO GRITS

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Tomato Grits image

Many folks who are not from the South shudder at the thought of eating grits. I hope that anyone who is of this nature will try this recipe--it is not used here as a breakfast cereal, but rather as an accompaniment to lunch or dinner.

Provided by Gwanny Hill

Categories     < 4 Hours

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits, not the instant variety
1/2 cup butter, plus
1 tablespoon butter, divided
1/3 cup chopped green onion
1 (6 ounce) package of kraft garlic cheese rolls
2 1/2 cups shredded cheddar cheese, divided
1 (10 ounce) can ro-tel diced tomatoes with green chilies
2 eggs, slightly beaten

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 9"x11" casserole dish.
  • Bring water and milk to boil in medium saucepan.
  • Add salt and slowly STIR in grits; return to boil.
  • Stir grits for one full minute.
  • Reduce heat, cover and cook for three minutes.
  • Stir and add the stick of butter, stirring until it melts.
  • Cover and cook 3-5 minutes more or until grits are thick and creamy.
  • Remove from heat and set aside.
  • Saute onions in remaining butter; add garlic cheese, 1 1/2 cup of the cheddar cheese and the sauteed onions to grits and stir until cheese is melted.
  • Add tomatoes and mix well.
  • Stirring constantly, add small amount of hot grits mixture to beaten eggs before adding the eggs to the full mixture.
  • Pour into prepared casserole dish and bake for 40 minutes.
  • Sprinkle with remaining cup of cheddar cheese and cook an additional 5 minutes to allow cheese to melt.

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