Heat Level: Mild
Category: Breakfast, Casseroles - Meatless

INGREDIENTS:
  • 2 cups water
  • 1 + ¼ cups milk
  • 1 tsp salt
  • 1 cup Rustin’ Rob’s Southern Yellow Grits
  • ½ cup plus 1 tbsp butter
  • ⅓ cup diced green onions
  • 4 oz Velveeta cheese, cubed
  • ¼ tsp garlic powder
  • 2 + ½ cups shredded cheddar cheese
  • 1 (10-ounce) can diced tomatoes and green chilies (Ro-Tel)
DIRECTIONS:
  1. Preheat oven to 350 degrees F.
  2. In a saucepan, bring water and milk to a boil. Add salt and slowly add grits and return to a boil, stirring constantly for 1 minute.
  3. Reduce heat, cover, and cook for 3 minutes. Add ½ cup of butter to grits and stir until butter is melted.
  4. Cover and cook for 3 to 5 minutes, or until grits are thick and creamy. Remove from heat and set aside.
  5. Using a skillet, sauté onions in remaining tablespoon of butter for 1 minute. Add sautéd onions, Velveeta, garlic powder, and 1+½ cups cheddar cheese, to grits, and stir until cheese is melted. Add tomatoes and mix well.
  6. Pour grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
  7. Sprinkle remaining 1 cup cheese over casserole for the last 5 minutes of cooking time.

ADAPTED FROM: Paula Deen
Print Friendly, PDF & Email
Shopping Cart
0
Rustlin Robs Gourmet Food

Pin It on Pinterest

Share This