Prep 20 mins
Cook 50 mins
Many folks who are not from the South shudder at the thought of eating grits. I hope that anyone who is of this nature will try this recipe--it is not used here as a breakfast cereal, but rather as an accompaniment to lunch or dinner.
- 2 cups water
- 1 1⁄4 cups milk
- 1 teaspoon salt
- 1 cup quick-cooking grits, not the instant variety
- 1⁄2 cup butter, plus
- 1 tablespoon butter, divided
- 1⁄3 cup chopped green onion
- 1 (6 ounce) packageof kraft garlic cheese rolls
- 2 1⁄2 cups shredded cheddar cheese, divided
- 1 (10 ounce) canro-tel diced tomatoes with green chilies
- 2 eggs, slightly beaten
- Preheat oven to 350 degrees.
- Lightly grease a 9"x11" casserole dish.
- Bring water and milk to boil in medium saucepan.
- Add salt and slowly STIR in grits; return to boil.
- Stir grits for one full minute.
- Reduce heat, cover and cook for three minutes.
- Stir and add the stick of butter, stirring until it melts.
- Cover and cook 3-5 minutes more or until grits are thick and creamy.
- Remove from heat and set aside.
- Saute onions in remaining butter; add garlic cheese, 1 1/2 cup of the cheddar cheese and the sauteed onions to grits and stir until cheese is melted.
- Add tomatoes and mix well.
- Stirring constantly, add small amount of hot grits mixture to beaten eggs before adding the eggs to the full mixture.
- Pour into prepared casserole dish and bake for 40 minutes.
- Sprinkle with remaining cup of cheddar cheese and cook an additional 5 minutes to allow cheese to melt.
i eat these all the time they are wonderful with a fish fry
We had never tried this combination before and it was very very good. Thank you! Margie
This is the same as a Paula Deen's recipe except cheese is 4 ounces cubed Velveta rather than Kraft garlic cheese rolls and no eggs. I haven't made this recipe, but just wanted to include that information so others would know and avoid adding a nearly duplicate recipe.