Paula Deen'S Tomato Grits - cooking recipe

Ingredients

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/2 cup butter, plus
1 tablespoon butter
1/3 cup diced green onion
4 teaspoons processed cheese, cubed (suggested ( Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese, divided
1 (14 ounce) can Rotel Tomatoes

Preparation

Preheat oven to 350 degrees F.
In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.