Paula Deen Tomato Grits

Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr

Ingredients

• Servings: 4


• 2 cups water


• 1 1/4 cups milk


• 1 teaspoon salt


• 1 cup quick-cooking grits(boiled cornmeal)


• 1/2 cup butter, plus


• 1 tablespoon butter


• 1/3 cup diced green onion


• 4 teaspoons processed cheese, cubed


• 1/4 teaspoon garlic powder


• 2 1/2 cups shredded cheddar cheese, divided


• 1 (14 ounce) can rotel tomatoes or diced tomatoes 

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, sauté the onions in the remaining  butter which is 1 tablespoon of butter for 1 minute. now add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. add the  can 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.