Tomato Grits

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Tomato Grits Tomato Grits Recipe Courtesy of

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

*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.

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


I found the Tomato Grits recipe on your site today and I would like to try it. However, I see no answer posted regarding the amounts of a couple of ingredients; those being, the butter, 1/2 c. or 1/2 stick (?) and the onions, 1/3 c.(?) I'd hate to assume the wrong amount and have the recipe fail.

By Lou on January 31, 2014


This is one of my favorite recipes! Is there a crock pot variation after cooking the grits in the saucepan? I didn't know how long to cook everything once it was placed in the crock pot. I'm taking this dish for an Emmaus event and crock pots make everything very easy. Thanks!

By Jamie Brown on January 26, 2014


I love you Paula Deen! And I'll continue to support you no matter what!

By Brenda McKitric on July 10, 2013


Paula, I love your recipes and making this one today for our 4th of July cookout. It will be great. With our chili dogs .... The chili sauce is my fantastic recipe ! Keep cooking !

By Sandy sutton on July 04, 2013


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

By karen on May 20, 2013



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 15, 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 ( 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 14, 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

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