Tomato Grits

• 2 cups water
• 1 1/4 cups milk
• 1 teaspoon salt
• 1 cup quick-cooking grits
• 1/2 cup (1 stick), plus 1 tablespoon butter
• 1/3 cup diced green onions
• One 6-ounce Kraft Garlic Cheese Roll
• 2 1/2 cups shredded Cheddar cheese
• One 10-ounce can Ro-Tel diced tomatoes and green chilies
• 2 eggs, lightly beaten

1. Preheat the oven to 350 degrees.
2. In a saucepan, bring the water and milk to a boil.
3. Add the salt.
4. Slowly add the grits and return to a boil; stir for 1 full minute.
5. (The secret to preparing good grits is the initial stirring of the pot.)
6. Reduce the heat, cover, and cook for 3 minutes.
7. Stir the grits and add 1 stick of butter, stirring until it has melted.
8. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy.
9. Remove from the heat and set aside.
10. Saute the onions in the remaining 1 tablespoon butter for 1 minute.
11. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until the cheese is melted.
12. Add the tomatoes and mix well; stir in the beaten eggs.
13. Pour the grits into a greased 8 x 11 x 2-inch casserole.
14. Bake the casserole for 40 minutes.
15. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time.

water, milk, salt, grits, butter, green onions, garlic cheese, cheddar cheese, rotel, eggs

Taken from www.epicurious.com/recipes/food/views/tomato-grits-384985 (may not work)