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tomato grits

(2 ratings)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Two of my favs together! Mmmm! Sounds good, but I haven't made it yet. Thanks to Paula Deen!

(2 ratings)
yield 8 - 10
prep time 20 Min
cook time 1 Hr

Ingredients For tomato grits

  • 2 c
    water
  • 1 1/4 c
    milk
  • 1 tsp
    salt
  • 1 c
    quick cooking grits
  • 1 1/2 Tbsp
    butter, cold
  • 1/3 c
    green onions, diced
  • 6 oz
    garlic cheese roll
  • 2 1/2 c
    cheddar cheese, shredded
  • 1 - 10 oz. can
    ro*tel (diced tomatoes & green chilies)
  • 2 lg
    eggs, lightly beaten
  • GARLIC-CHEESE ROLL:
  • 1 1/2 lb
    cheddar cheese, sharp, shredded
  • 1/2 lb
    velveeta
  • 3 oz
    cream cheese
  • 1 tsp
    seasoning salt
  • 1 Tbsp
    garlic powder

How To Make tomato grits

  • 1
    MAKE GARLIC-CHEESE ROLL: Soften cheeses & mix all together well. Shape into four rolls & wrap well in foil or plastic wrap.
  • 2
    Preheat oven to 350 degrees F.
  • 3
    In a saucepan, bring the water & milk to a boil. Add the salt & slowly add t the grits & return to boil, stirring constantly. Reduce the heat, cover & cook for 3 minutes. While stirring the grits, add 1/2 Tbsp. butter & stir until butter is melted. Cover & cook for 3 - 5 minutes, or until the grits are thick & creamy. Remove from heat; set aside.
  • 4
    Using a skillet, saute the onions in the remaining 1 Tbsp butter for 1 minute. Add the garlic cheese, 1/2 C cheddar & onions to grits, & stir until the cheese is melted. Add tomatoes & mix well. Stir in the beaten eggs. Pour the grits into a greased 8 x 11 x 2" casserole & bake for 40 minutes. Sprinkle remaining cheese over the casserole for the last 5 minutes of cooking time. Enjoy!
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