How to make tomato grits casserole
SAVANNAH, Ga. (WTOC) - We’re on our final day of our Thanksgiving cooking series, you’ve seen several members of the WTOC team stop by our Morning Break kitchen to share their favorite holiday recipes.
And Hayley Boland is showing us how she makes a family specialty.
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup and 1 tablespoon butter
1 can of diced green onions
1 (6 oz) garlic cheese roll
2 1/2 cups shredded cheddar cheese
1 (10 oz) can of Rotel tomatoes
2 lightly beaten eggs
4 oz cubed processed cheddar cheese
1/2 teaspoon garlic powder
Preheat oven to 350 °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 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 garlic cheese, 1/2 cup cheddar, and onions to grits and stir until the cheese is melted. Add the tomatoes and mix well. Stir in the beaten eggs. Pour the grits into a greased 8x11x2-inch casserole and bake for 40 minutes. Sprinkle remaining cheese over the casserole for the last 5 minutes of cooking time.
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