The Lady and Sons Tomato Grits


  • 2 cups water
  • 1 1/4 cup milk
  • 1 tsp salt
  • 1 cup quick cooking grits
  • 1/2 cup plus 1 Tbsp butter
  • 1/3 cup diced green onions
  • 4 tsp processed Cheddar cheese, cubed (suggested: Velveeta)
  • 1/4 tsp garlic powder
  • 2 1/2 cups shredded Cheddar cheese, divided
  • 1 can diced tomatoes and green chiles (suggested: Ro-Tel)


Preheat oven to 350° F.

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 set aside.

Using a skillet, sauté the onions in the remaining Tbsp of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.

Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

Makes 8 to 10

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