Thursday, March 7, 2013

Spicy Tomato Grits 'Redneck Eats' at their best!

This recipe is from my book "On the Chile Trail, 100 great recipes from across America."  This from the chapter on Texas.  It's 'redneck eats' at their best.

Spicy Tomato Grits
There is no way I can write a chapter about this part of the world without at least one recipe that includes Velveeta cheese and Ro-Tel tomatoes.  Any among you without a little fast food grease on your hands cast the first stone!  This is a delicious southern side dish that will amaze even the most sophisticated of palates.  
2 cups water
1 1/4 cups milk
1 tsp. salt
1 cup quick grits
1/2 cup plus 1 tablespoon unsalted butter
1/3 cup green onions, chopped
1 clove garlic, minced
4 oz. Velveeta cheese, cubed
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can Ro-Tel diced tomatoes and green chilies

Bring the water and milk to a boil in a medium saucepan. Add the salt and then slowly add the grits while stirring.  Return to a boil for 1 minute, while stirring. Reduce the heat, cover, and cook for 3 minutes. Stir in1/2 cup of butter.  Keep stirring until butter is incorporated. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside. In a separate pan sauté the onions and garlic in the remaining butter for 2 minutes.  Stir the Velveeta, half of the cheddar, and the green onions, and garlic into the grits.  Keep stirring until the cheese is fully melted. Stir in the tomatoes. Pour the mixture into a greased casserole dish and bake for 35 minutes in a pre-heated 350°f oven. Sprinkle remaining cheddar over the grits and pop under the broiler for 5 minutes or until golden brown.
Serves 12-14

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