Tomato Grits from Paula Deen

Yum, yum, yum, yum, yum, yum. Can't think of any more decriptors. Just YUM. A few notes: I can not even fathom using a stick of butter in anything so I used half. Didn't make it much less offensive to my arteries but it did make me feel better. I omitted the cooking of the green onions. It just seemed like an unnecessary step. I also don't have a clue what a garlic cheese roll is so I used 4 oz of cream cheese. The results were still Yum. I'm not sure what role the eggs play. I saw a version of this recipe on the food network and the garlic roll was replaced with velveeta and garlic powder and the eggs were omitted. Next time I may try it without. Either way, did I mention this was Yum?

Ingredients
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup plus 1 tablespoon butter
1/3 cup diced green onions
4 ounces kraft garlic cheese roll
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies (suggested: Ro-Tel)
2 eggs lightly beaten

Directions

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. (stirring here is key to correct consistency) 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 garlic cheese, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and egg 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.