Tomato Grits

Recipe Courtesy of Paula Deen

Based on 5 Reviews

Servings: 8 to 10 servings
Prep Time: 20 min
Cook Time: 1 hour
Difficulty: Moderate

Ingredients Add to grocery list

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

Directions

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.

Show: Paula's Home Cooking/Lady and Sons Too! cookbook
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Reader Comments:

This sounds wonderful. I have a question. Is the amount of green onion 1/3 cup? Also, I assume you don't drain the tomatoes and green chilies.If I don/t get an answer I will experiment. It sounds too mouth watering to pass up. I am referring to the Grits and tomato recipe.

By Floyd Edmier on June 21, 2011

Paula, being from the south myself, my Daddy used to make tomato gravy, yummy, and put it on grits. OMG, when I saw your tomato grits, I flashed back 40 some-odd years to my childhood. My Daddy is gone now, but boy, oh boy, he would have loved your Tomato Grits. I think I'll make them for my husband sometime soon. He's a midwesterner, but loves grits too. Thanks for the recipe, Sharon

By Sharon on January 12, 2011

These are terrific. I made these for a group in Oregon that said they did not like grits. Some did not even know what they were! There was not one bite left. I am making them for Christmas dinner with shrimp. You will love them!

By Anonymous on December 13, 2009

By Anonymous on November 29, 2009

Pauladeen.com

Tomato Grits

Ingredients Add to grocery list

Directions

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