Tomato Grits

"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."
 
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Ready In:
1hr 10mins
Ingredients:
11
Serves:
8-10
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ingredients

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directions

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

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Reviews

  1. i eat these all the time they are wonderful with a fish fry
     
  2. We had never tried this combination before and it was very very good. Thank you! Margie
     
  3. 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.
     
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RECIPE SUBMITTED BY

I am a retired RN living in Charlotte, NC. My husband died in 2003 on July 4 so my only housemates are my two dogs, FuTu and Little Bit. My 3 children and their families all live within 45 minutes of me. I love to cook, and often send meals out to sick and elderly or families with new babies. I collect cookbooks, have about 500 but still love to check 'ZAAR daily for new ideas and recipes. The cookbook I use most often is called "Recipes and Remembrances" and has 1000 recipes compiled by my Sunday School class from church members--in compiling the recipes, each committee member included their on favorites so that we could use this as our main source for cooking.
 
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