Paula Deens Tomato Grits Recipes

PAULA DEEN'S TOMATO GRITS

Steps:

• Preheat oven to 350 degrees F.
• 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 1/2 cup of 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, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
• Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

TOMATO GRITS

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9"x11" casserole dish.
• Bring water and milk to boil in medium saucepan.
• Add salt and slowly STIR in grits; return to boil.
• Stir grits for one full minute.
• Reduce heat, cover and cook for three minutes.
• Stir and add the stick of butter, stirring until it melts.
• Cover and cook 3-5 minutes more or until grits are thick and creamy.
• Remove from heat and set aside.
• Saute onions in remaining butter; add garlic cheese, 1 1/2 cup of the cheddar cheese and the sauteed onions to grits and stir until cheese is melted.
• Add tomatoes and mix well.
• Stirring constantly, add small amount of hot grits mixture to beaten eggs before adding the eggs to the full mixture.
• Pour into prepared casserole dish and bake for 40 minutes.
• Sprinkle with remaining cup of cheddar cheese and cook an additional 5 minutes to allow cheese to melt.