Tomato Grits Casserole

Tomato Grits Casserole

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Pat Campbell


Dont know for sure where recipe came from, but Im thinking it came from old church recipe book, something like Mt. Zion Baptist Church.Tried it, really liked it, but I love tomatoes. Hope someone else enjoys as much as I have.


★★★★★ 1 vote

25 Min
40 Min


  • 1 1/4
    cup whole milk,
  • 1 tsp
  • 1
    cup quick cook grits
  • 1
    stick (`1/2 cup) plus 1 tbs butter
  • 1/3
    cup thin slice scallions or green onions
  • ·
    garlic minced or garlic powder to taste
  • 2 1/2
    cups (10 oz) shredded cheddar cheese, or your choice
  • 1
    can (10oz) diced tomatoes and green chilies.

How to Make Tomato Grits Casserole


  1. Heat oven to 350. Lightly grease a shallow 2 qt. baking dish. Bring 2 cups water and the milk to a boil in large saucepan.
  2. Add salt and then slowly add grits and return to boil, stirring constantly for 1 minute. Reduce heat, cover and cook 3 minutes. Add stick of butter, stir till melted; Cover & cook 3-5 minutes, until thick and creamy. Remove from heat and set aside.
  3. Melt remaining 1 T. butter in skillet, add scallions and saute 1 minute, add to grits along with the garlic and 1 1/2 cups cheese. Stir till cheese melts.
  4. Add tomatoes, mix well. Pour into baking dish. Bake 40 minutes, sprinkling with rest of cheese last 5 minutes. Bake at 350-375 till bubbly and lightly browned and knife comes out clean.

Printable Recipe Card

About Tomato Grits Casserole

Course/Dish: Side Casseroles
Dietary Needs: Vegetarian

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