Tomato Grits

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In a saucepan, bring the water and milk to a boil.

3. 3

   Add the salt.

4. 4

   Slowly add the grits and return to a boil; stir for 1 full minute.

5. 5

   (The secret to preparing good grits is the initial stirring of the pot.)

6. 6

   Reduce the heat, cover, and cook for 3 minutes.

7. 7

   Stir the grits and add 1 stick of butter, stirring until it has melted.

8. 8

   Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy.

9. 9

   Remove from the heat and set aside.

10. 10

    Saute the onions in the remaining 1 tablespoon butter for 1 minute.

11. 11

    Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until the cheese is melted.

12. 12

    Add the tomatoes and mix well; stir in the beaten eggs.

13. 13

    Pour the grits into a greased 8 x 11 x 2-inch casserole.

14. 14

    Bake the casserole for 40 minutes.

15. 15

    Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time.

* Per serving · 4 servings · Values may vary.

No additional tips available.