Friday, January 13, 2012

Tomato Grits

There isn't anything more wonderful than grits. Except grits a la Paula Deen!!! I discovered this wonderful dish while searching for 'Creole' night! I really love this dish, more than I should...maybe because it has nearly a pound of butter and cheese.

2 cups water
1 1/4 cups milk
1 tsp salt
1 cup quick cooking grits
1/2 cup + 1 Tblsp butter
1/3 cup sliced green onions
4oz Velveeta, cubed
1/4 tsp garlic powder
2 1/2 cups shredded cheddar cheese
1 (10oz) can Rotel

Preheat oven to 350 degrees F.
In a saucepan, bring the water and milk to a boil. Add salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce, cover, and cook for 3 minutes. While stirring the 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.
Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the Velveeta, garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased (more butter!) 8x11x2-inch dish and bake for 40 minutes. Sprinkle remaining cheese over the top for the last 5 minutes.
From: Paula Deen
Makes: 8-10 servings

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