Recipes December 2003 Tomato Grits

Tomato Grits

Tomato Grits
Tomato Grits

Tomato Grits


2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/2 cup plus 1 tablespoon butter, divided
1/3 cup chopped green onions
4 ounces Mexican-flavored pasteurized processed cheese, cubed
1/4 teaspoon garlic powder
2 1/2 cups shredded Cheddar cheese, divided
1 (10-ounce) can diced tomatoes and green chilies


Preheat oven to 350 degrees. In a saucepan, bring water and milk to a boil. Add salt and slowly add grits and return to a boil, stirring constantly for 1 minute. Reduce heat, cover, and cook for 3 minutes. While stirring 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. In a small skillet, saute onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar and sauteed onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour mixture into a greased 13- x 9-inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup of cheese over the casserole for the last 5 minutes of cooking time. Makes 8-10 servings.
-Faye Pittman, Membership Division