TOMATO GRITS
Many folks who are not from the South shudder at the thought of eating grits. I hope that anyone who is of this nature will try this recipe--it is not used here as a breakfast cereal, but rather as an accompaniment to lunch or dinner.
Provided by Gwanny Hill
Categories < 4 Hours
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 9"x11" casserole dish.
- Bring water and milk to boil in medium saucepan.
- Add salt and slowly STIR in grits; return to boil.
- Stir grits for one full minute.
- Reduce heat, cover and cook for three minutes.
- Stir and add the stick of butter, stirring until it melts.
- Cover and cook 3-5 minutes more or until grits are thick and creamy.
- Remove from heat and set aside.
- Saute onions in remaining butter; add garlic cheese, 1 1/2 cup of the cheddar cheese and the sauteed onions to grits and stir until cheese is melted.
- Add tomatoes and mix well.
- Stirring constantly, add small amount of hot grits mixture to beaten eggs before adding the eggs to the full mixture.
- Pour into prepared casserole dish and bake for 40 minutes.
- Sprinkle with remaining cup of cheddar cheese and cook an additional 5 minutes to allow cheese to melt.
ROMANO GRITS
This recipe can be multiplied by 2, 3, 4. The leftovers can be cut into 2 inch squares, seared & served as polenta cakes. Posted for Cookgirl!
Provided by Impera_Magna
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place the water in a medium sauce pan over high heat.
- When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits.
- Add the salt and stir.
- Reduce the heat to medium and cook the grits for 12 minutes stirring to keep the grits from sticking to the bottom of the pan.
- Add the cheese and stir until well blended.
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