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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Just when you think you have done all you can do to a grit dish, here come Paula Deen with just one more! i would not just serve this dish as a side for breakfast but would also be good with lamb chops. Ingredients:
2 cups water |
1 1/4 cups milk |
1 teaspoon salt |
1 cup quick cooking grits |
1/2 cup plus 1 tablespoon butter |
1/3 cup diced green onions |
4 ounces processed cheddar cheese, cubed (suggested: velveeta) |
1/4 teaspoon garlic powder |
2 1/2 cups shredded cheddar cheese |
1 (10-ounce) can diced tomatoes and green chilies |
Directions:
1. Preheat oven to 350 degrees F.
2. In a saucepan, bring the water and milk to a boil.
3. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute.
4. Reduce the heat, cover, and cook for 3 minutes.
5. While stirring the grits add the 1/2 cup of butter and stir until butter is melted.
6. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy.
7. Remove from heat and set aside.
8. Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute.
9. Add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted.
10. Add the tomatoes and mix well.
11. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
12. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
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