Tuesday, January 24, 2012

Tomato Grits Casserole

Recently retired co-worker Jenny introduced this delightful dish to our monthly employee dinners several years ago and I've been hooked since. This is good for breakfast or a side to just about any dish you fix. The texture is smooth and the heat from the Rotel mingled with the melted cheese is to die for.

2 cups water
  • 1 1/4 cups milk
  • 1 teaspoon salt
  • 1 cup quick cooking grits (not instant)
  • 1 stick butter
  • 1 bunch green onions, diced
  • 4 oz. processed cheddar cheese, cubed (or Velveeta)
  • 2 1/2 cups shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1 (10 oz.) can Rotel
1.  Preheat oven to 350 degrees.
2.  In a saucepan, bring water and milk to boil.
3.  Add salt and slowly add grits, and return to a boil, stirring constantly for 1 minute.
4.  Reduce heat and add 1 stick of butter.
5.  Cook for 3-4 minutes, while stirring, until grits are thick and creamy.
6.  Remove from heat and set aside.
7.  Add onions, processed cheese and 1 1/2 cups cheddar cheese to grits.
8.  Stir until cheese is melted.
9.  Add Rotel and mix well.
10. Pour grits into a greased 8" x 11" x 2'' casserole and bake for 40 minutes.
11. Sprinkle remaining 1 cup cheese over casserole.
The grits are ready to cook!

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