Total Time
1hr 10mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9"x11" casserole dish.
  3. Bring water and milk to boil in medium saucepan.
  4. Add salt and slowly STIR in grits; return to boil.
  5. Stir grits for one full minute.
  6. Reduce heat, cover and cook for three minutes.
  7. Stir and add the stick of butter, stirring until it melts.
  8. Cover and cook 3-5 minutes more or until grits are thick and creamy.
  9. Remove from heat and set aside.
  10. 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.
  11. Add tomatoes and mix well.
  12. Stirring constantly, add small amount of hot grits mixture to beaten eggs before adding the eggs to the full mixture.
  13. Pour into prepared casserole dish and bake for 40 minutes.
  14. Sprinkle with remaining cup of cheddar cheese and cook an additional 5 minutes to allow cheese to melt.

Reviews

(3)
Most Helpful

We had never tried this combination before and it was very very good. Thank you! Margie

poolebrosnsy August 02, 2005

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.

Sharlene~W January 26, 2007

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