Sunday, March 15, 2009

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


  1. UMM UMM UMM! Think i'll make a batch today! Hope all is well, we've been thinking about you all and praying for you!

  2. Thanks for your thoughts and prayers. You really should work on that blog of yours!