Servings: 8 to 10 servings
Prep Time: 20 min
Cook Time: 1 hour
2 cup water
1 1/4 cup milk
1 teaspoon salt
1 cup quick cooking grits
1/2 and 1 tablespoon butter
1/3 green onions, diced
1 6-ounce Kraft garlic cheese roll*
2 1/2 cup cheddar cheese, shredded
1 10-ounce can Ro-Tel dice tomatoes and green chilies
2 eggs, lightly beaten
*If you’re unable to find the garlic cheese roll, or a similar product, you can substitute this:
4 ounces processed cheddar cheese, cubed (suggested: Velveeta)
1/4 teaspoon garlic powder
Preheat oven to 350 degrees.
In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 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 garlic cheese, 1/2 cup cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Stir in the beaten eggs. Pour the grits into a greased 8x11x2-inch casserole and bake for 40 minutes. Sprinkle remaining cheese over the casserole for the last 5 minutes of cooking time.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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