Paula Deen'S Tomato Grits

• 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

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

water, milk, salt, grits, butter, butter, green onion, processed cheese, garlic, cheddar cheese, tomatoes

Taken from www.food.com/recipe/paula-deens-tomato-grits-176919 (may not work)