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1
Preheat the oven to 350 degrees F.
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2
To make the tomato grits, in a saucepan, bring the water and milk to a boil.
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3
Add the salt.
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4
Slowly add the grits and return to a boil; stir for 1 full minute.
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5
(The secret to preparing good grits is the initial stirring of the pot.)
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6
Reduce the heat, cover, and cook for 3 minutes.
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7
Stir the grits and add 1 stick of butter, stirring until it has melted.
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8
Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy.
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9
Remove from the heat and set aside.
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10
Saute the onions in the remaining 1 tablespoon butter for 1 minute.
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11
Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted.
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12
Add the tomatoes and green chiles and mix well; stir in the beaten eggs.
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13
Pour the grits into a greased 8 by11 by 2-inch casserole.
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14
Bake the casserole for 40 minutes.
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15
Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time.
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16
To make the Shrimp Florentine, start with 1 tablespoon butter in saute pan.
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17
Add minced garlic and shrimp.
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18
Deglaze with lemon and wine.
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19
Add cream, cheese and spinach.
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20
Reduce, season, to taste, with salt and pepper and pour over grits.
