Tomato Grits (My 100th Post!!)

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
  1. 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.
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2 thoughts on “Tomato Grits (My 100th Post!!)

  1. Amye we enjoyed your Tomato Grits so much at the family reunion today. I definitely will make these. Added benefit is finding your blog. Thanks Kim

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