Tomato Grits Recipe - Cooking Index
2 cups | 474ml | Water |
1 1/4 cups | 296ml | Milk |
1 teaspoon | 5ml | Salt |
1 cup | 237ml | Quick-cooking grits |
1/2 cup | 99g / 3.5oz | Butter - plus |
1 tablespoon | 15ml | Butter |
1/3 cup | 20g / 0.7oz | Diced green onions |
4 oz | 113g | Processed cheddar cheese - cubed |
= (Velveeta suggested) | ||
1/4 teaspoon | 1.3ml | Garlic powder |
2 1/2 cups | 365g / 12oz | Shredded cheddar cheese |
1 | Diced tomatoes and green chilies - (10 oz) | |
= (Ro-Tel suggested) |
Preheat oven to 350 degrees.
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.
This recipe yields 8 to 10 servings.
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A12) - from the TV FOOD NETWORK
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