Sunday, April 24, 2011

Tomato Grits


This is officially my new favorite dish!!!  My aunt Jean sent me this recipe and I knew immediately it was going to quickly become a new family favorite.  I decided to try it for Easter brunch and it was a HIT!!!  I would serve this with any breakfast, lunch or dinner....it was truly that good!

Tomato Grits

2 cups milk
1 ¼ cups water
1 teaspoon salt
1 cup quick cooking grits
2 tablespoons butter
1/3 cup chopped green onions
2 cups grated cheddar cheese
1 (10-ounce) can diced tomatoes and green chiles (Ro-Tel)
Grated cheddar cheese

Preheat oven to 350 degrees.

In a saucepan, bring the milk and water to a boil.  
Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Add the green onions.  Reduce the heat, cover, and cook for 3 minutes.  While stirring the grits add the butter and stir until it is melted.  Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy.  Remove from heat.  Add the cheese and stir until it is melted.  
Add the tomatoes and mix well.
Pour the grits in a greased  8x11x2 inch casserole and bake for 30 minutes.  
Sprinkle with cheddar cheese the last 5 minutes of cooking.Jean Patterson
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