the butter 1/2 cup or 1/2 stick?????? the onions 1/3 ...cup????

By karen on May 20, 2013

THANKS FOR THE RECIPE I LOVE GRITS BUT I JUST NOT GOOD AT COOKING THEM;;;;;;;

By EDITH ELLISON on May 17, 2013

I allready make grits with cheese,but ithink it would be even better with the tomatoes. Let you know how it was. p. smith.

By pat smith on May 17, 2013

This is my go to recipe for potlucks and family gatherings. I ALWAYS get requests for the recipe. This recipe is also posted on Food Network and calls for Velveeta cheese and garlic powder. I found the more green onions I use, the better I like it! Paula, thank you for bringing this Yankee a little closer to her Southern kin!

By JuneH on December 14, 2012

First, someone please give me some ideas on what to serve this with! Second,I found a company that makes garlic cheese, Oberle Meats (www.oberlemeats.com). Hope this helps!

By Melanie on June 19, 2012

I am a lousy cook! I was raised with a family that everything came from a box, a can or boil in a bag. I am so greatful for ideas like this one, it was easy and tasted great. My fiance' is from southern Georgia and his mother and aunts are great cooks, thank you Paula! I might one day be a fair if not a good cook one day. I never knew cooking was fun and not a chore.

By Barbi Young on May 04, 2012

I never would have thought of adding Rotel tomatoes; can't wait to try tis recipe. Unfortunately, Kraft discontinued the garlic cheese a couple of years ago. When I make my garlic-cheese grits, I use 6 oz. of Velveeta and garlic powder and can't tell a difference.

By Pat Hayes on May 02, 2012

I miss this product a lot. I have used velveta and some garlic in place of the garlic cheese roll. Hope this helps...

By Karen Baker on May 01, 2012

I really want to make these, but kraft has discontinued the garlic cheese roll. What can I use as a substitute? Thanks!

By coliesings on March 13, 2012

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

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