Ingredients

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

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.

Recipe Courtesy of Paula Deen