Lunch: Tomato Grits

A creamy side dish with lots of flavor.

Ingredients

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup butter, and 1 tablespoon
1/3 green onions, diced
1 (6 oz) garlic cheese roll
2 1/2 cups cheddar cheese, shredded
1 (10 oz) can diced tomatoes and green chilies
2 eggs, lightly beaten
4 oz processed cheddar cheese, cubed
1/4 teaspoon garlic powder

Instructions

Preheat oven to 350 °.
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 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, saute the onions in the remaining tablespoon of butter for 1 minute. Add the garlic cheese, 1/2 cup cheddar, and onions to grits and stir until the cheese is melted. Add the tomatoes and mix well. Stir in the beaten eggs. Pour the grits into a greased 8x11x2-inch casserole and bake for 40 minutes. Sprinkle remaining cheese over the casserole for the last 5 minutes of cooking time.

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