Tomato Grits

Ingredients

• 0.5 cup butter 
• 10 ounce canned tomatoes diced green canned suggested: Ro-Tel
• 4 ounces processed cheddar cheese cubed suggested: Velveeta
• 0.3 teaspoon garlic powder 
• 0.3 cup green onions diced
• 1.3 cups milk 
• 1 cup cooking grits quick
• 1 teaspoon salt 
• 2.5 cups cheddar cheese shredded
• 2 cups water 

Equipment

• frying pan
• sauce pan
• oven

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. 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.
4. Remove from heat and set aside.
5. Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute.
6. Add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted.
7. Add the tomatoes and mix well.
8. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
9. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.