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