Thursday, March 6, 2014

Tomato Grits

Tomato Grits

2 c. water
1 1/4 c. milk 
1 tsp. salt
1c. quick cooking grits
1/2 c. butter
1/4 tsp. garlic powder
2 1/2 c. shredded cheddar cheese 
1 (10 oz.) can Ro-Tel 

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 add garlic powder and 1 1/2 cups cheddar to grits. Stir until the cheese is melted. Add the Ro-Tel and mix well. Pour the grits into a greased 8 by 11 by 2-inch dish and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

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