Tomato Grits

Tomato Grits is a family favorite. This spicy dish packs a punch and is delicious as a side dish for barbeque and smoked chicken.

Tomato Grits

2 cups water

1 1/4 cups 2% milk

1 teaspoon Kosher salt

1 cup quick cooking grits

1/2 cup butter

1 tablespoon butter

1/3 cup green onions, diced

4 ounces Velvetta cheese, diced

1/2 teaspoon garlic powder

2 1/2 cups grated extra sharp cheddar cheese

1 can lime and cilantro Rotel tomatoes

Preheat oven to 350 degrees F. In a saucepan, bring the water and milk to a boil. Add salt and grits and bring to a boil, stirring constantly. Reduce heat, cover and cook over low heat until the grits are creamy, about 3 to 5 minutes. Remove from heat and stir in 1/2 cup butter. Saute onions in 1 tablespoon butter until tender. Add onions, Velvetta, 1 1/2 cups grated cheddar cheese and garlic powder to grits and stir until the cheeses are melted. Add the tomatoes and mix well. Pour into a greased 8"x11" casserole pan. Bake for 40 minutes. Top with remaining cheddar cheese and bake an additional 5 minutes, or until cheese is melted. Serves