Tomato Grits Casserole - cooking recipe

Ingredients

2 c. water
1 1/4 c. milk
1 tsp salt
1 c. quick cooking grits
1/2 c.+ 1 Tbsp. butter
1/3 c. diced green onions
4 oz. processed cheddar cheese (Velveeta)
1/4 tsp. garlic powder
2 1/2 c. shredded cheddar cheese
1 (10 oz.) can diced tomatoes and green chilies (Rotel)

Preparation

Preheat oven to 350.
In a saucepan, bring water and milk to a boil.
Add salt and slowly add grits.
Return to a boil, stirring constantly for 1 minute.
Reduce heat, cover and cook for 3 minutes.
While stirring the grits, add 1/2 c. butter and stir until butter is melted.
Cover and cook for 3 - 5 minutes or until grits are thick and creamy.
Remove from heat and set aside. Using a skillet, saute onions in remaining Tbsp. butter for 1 minute. Add processed cheese, garlic powder, 1 1/2 c. c. cheddar cheese and onions to grits.
Stir until cheese is melted.
Add tomatoes and chilies.
Mix well, pour grits into greased 8 x 11 x 2 casserole pan.
Bake for 40 minutes.
Sprinkle remaining cheese over casserole for last 5 minutes of cooking time.