Paula Deen's Tomato Grits

Cheese grits baked with diced tomatoes and green chiles and a garlic cheese roll for a tangy, spicy kick.

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
• 1 (6 oz) garlic cheese roll
• 2 1/2 cups shredded cheddar cheese
• 1 (10 oz) can diced tomatoes and green chiles
• 2 eggs, lightly beaten
• 1/4 teaspoon garlic powder

Directions

Heat the oven to 350 F.

1. Bring the water and milk to a boil, add the salt, then slowly stir in the grits and boil 1 minute, stirring.
2. Lower the heat, cover, and cook 3 minutes; stir in 1/2 cup butter until melted, cover, and cook 3 to 5 minutes until thick.
3. Saute the green onions in the remaining butter, then stir into the grits with the garlic cheese roll and 1/2 cup cheddar until melted.
4. Stir in the tomatoes and chiles, then the beaten eggs.
5. Pour into a greased 8x11-inch casserole and bake 40 minutes, topping with the remaining cheese in the final 5 minutes.

Notes

Recipe by Paula Deen (pauladeen.com).