Paula Deen Tomato Grits

Paula Deen tomato grits are a cheesy baked brunch casserole made with quick grits, garlic cheese and diced tomatoes with green chiles, ready in about 1 hour 5 minutes. Try this Southern grits casserole for a potluck, church supper or holiday brunch, since it's make-ahead friendly and feeds a crowd.

Stir the beaten eggs in last, once the grits and cheese are off the heat and the tomatoes are mixed in. Add them too early and they can scramble in the hot pot instead of setting the casserole.

Paula uses a garlic cheese roll, which melts into the grits and gives them a savory kick that plain cheddar can't match. She also saves some shredded cheddar for the last 5 minutes of baking, so the top finishes golden and bubbly.

Paula Deen Tomato Grits

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

380

kcal

Thick, creamy grits bake into a soft, sliceable casserole spiked with tomatoes, green chiles and melted garlic cheese. The cheddar sprinkled on top in the last few minutes forms a bubbly golden crust.

Ingredients

• 2 cups water
  

• 1 1/4 cups milk
  

• 1 teaspoon salt
  

• 1 cup quick cooking grits
  

• 1/2 cup and 1 tablespoon Butter
  

• 1/3 diced green onions
  

• 1 (6 oz) garlic cheese roll
  

• 2 1/2 cups shredded cheddar cheese
  

• 1 (10 oz) can diced tomatoes and green chiles
  

• 2 lightly beaten eggs
  

• 4 oz cubed processed cheddar cheese
  

• 1/4 teaspoon garlic powder
  

Directions

• Preheat the oven: Preheat the oven to 350°F and grease an 8x11x2-inch casserole dish. That way the dish is ready when the grits come off the stove.
• Cook the grits: Bring 2 cups water and 1 1/4 cups milk to a boil in a saucepan, then add 1 teaspoon salt. Slowly stir in 1 cup quick cooking grits and return to a boil, stirring constantly for 1 minute.
• Simmer and add butter: Reduce the heat, cover and cook for 3 minutes. Then stir in 1/2 cup butter until it melts, cover again and cook 3 to 5 minutes more until the grits are thick and creamy.
• Saute the onions: Melt the remaining 1 tablespoon butter in a skillet and saute 1/3 cup diced green onions for 1 minute. They go straight into the grits next, so keep them close.
• Stir in the cheese: Add the garlic cheese roll, 1/2 cup shredded cheddar and the sauteed onions to the grits. Stir until the cheese is completely melted.
• Add tomatoes and eggs: Mix in the can of diced tomatoes and green chiles until well combined. Then stir in the 2 lightly beaten eggs.
• Bake the casserole: Pour the grits into the greased dish and bake for 40 minutes. For the last 5 minutes, sprinkle the remaining cheddar over the top so it melts without browning too much.
• Serve: Pull the casserole from the oven and spoon it out hot. A few extra sliced green onions on top add a fresh finish.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 9x13 glass baking dish, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular grits instead of quick cooking grits?

You can, but they take much longer to soften, often 20 to 30 minutes on the stove. Cook them until thick and creamy before adding the cheese, or the casserole may bake up gritty.

How do I store and reheat leftover tomato grits?

Cover the casserole and keep it in the fridge for a few days. Reheat portions in a 350°F oven or the microwave, adding a splash of milk if they have gotten stiff.

Can I make this casserole ahead of time?

Yes, you can assemble it, cover it and refrigerate it until you are ready to bake. Since it will go in cold, expect to add some extra baking time.

What can I use if I can't find a garlic cheese roll?

Shredded sharp cheddar with an extra pinch of garlic powder is the closest swap. The texture will be a little less smooth, but the flavor stays close.

Why did my grits turn out lumpy?

Lumps usually come from adding the grits too fast or not stirring enough. Pour them in slowly and stir constantly through the first minute of boiling, and they stay smooth.