Paula Deen's Tomato Grits
Water - 2 cups
Milk - 1.25 cups
Salt - 1 teaspoon
Quick Cooking Grits - 1 cup
Butter - 1/2 cup
Butter - 1 tablespoon
Rotel Dice Tomatoes & Green Chilies, 10 ounce can - 1 can
Alouette Garlic Cheese - 1 package
Chedddar Cheese - 2.5 cups
Garlic Powder - 1/4 teaspoon
Green Onions - 1 bunch
Egg - 2
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 lightly 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.