I just realized that this is my 100th posting!! When I started this I’m not sure I really thought I’d still be doing it 100 post later. I’ve had a good time and I love the feedback that I get. When the feedback stops is when I’ll stop. So, if you enjoy the recipes please let me know!
Could be a law, I don’t know…but I think you have to love grits to live in the south! We’ve raised a good southern girl who loves grits. Savannah especially loves these Tomato Grits and wants me to make them all the time. It’s a very simple recipe that I usually serve with shrimp or fish, then we warm up leftovers for breakfast the next day. They would be a great addition to a brunch menu too.
My current recipe has evolved over the years. I started making Paula Deen’s Tomato Grits years ago but after making a small change here and there this is how I make them now.
Tomato Grits (My 100th Post!!)
- 2 c. water
- 1¼ c. milk
- 1 tsp. salt
- 1 c. quick-cooking grits
- 4 tbsp. butter
- 4 oz. Velveeta cheese, cubed
- ¼ tsp. garlic powder
- 2 c. shredded Cheddar cheese
- 1 (10-oz.) can Rotel tomatoes, undrained
- In a saucepan, bring water and milk to a boil. Add the salt and slowly add grits. Return to a boil, stirring constantly. Reduce the heat to low. Cover and cook for 3 minutes. Add butter and stir until butter melts. Cover and cook for about 5 minutes, or until grits are thick and creamy. Stir in garlic powder, Velveeta cheese an Cheddar cheese until melted. Add Rotel tomatoes stirring to combine. Serve warm.