tomato grits
(2 RATINGS)
Two of my favs together! Mmmm! Sounds good, but I haven't made it yet. Thanks to Paula Deen!
No Image
prep time
20 Min
cook time
1 Hr
method
---
yield
8 - 10
Ingredients
- 2 cups water
- 1 1/4 cups milk
- 1 teaspoon salt
- 1 cup quick cooking grits
- 1 1/2 tablespoons butter, cold
- 1/3 cup green onions, diced
- 6 ounces garlic cheese roll
- 2 1/2 cups cheddar cheese, shredded
- 1 - 10 oz. cans ro*tel (diced tomatoes & green chilies)
- 2 large eggs, lightly beaten
- GARLIC-CHEESE ROLL:
- 1 1/2 pounds cheddar cheese, sharp, shredded
- 1/2 pound velveeta
- 3 ounces cream cheese
- 1 teaspoon seasoning salt
- 1 tablespoon garlic powder
How To Make tomato grits
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Step 1MAKE GARLIC-CHEESE ROLL: Soften cheeses & mix all together well. Shape into four rolls & wrap well in foil or plastic wrap.
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Step 2Preheat oven to 350 degrees F.
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Step 3In 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.
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Step 4Using 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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