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This is a Paula Deen recipie, adjusted
2 cups water
1 1/4 cup milk
1 tsp salt
1 cup quick cooking grits
1/2 cup butter plus 1 tbsp butter
1/3 diced green onions (optional)
3 1/2 cups shredded chedder cheese
10 oz can Ro-Tel diced tomatoes and green chilies ( this is a key part of the recipie)
2 eggs lightly beaten
Preheat oven to 350, In saucepan, bring the water and milk to a boil, add the salt. Slowly add the grits and return to a boil, stir for 1 full min. (the secret to gook grits is the initial stirring of the pot) reduce the heat, cover and cook for 3 min
Stir the grits and add 1 stick of butter, stirring til melted. Cover and cook for 3 to 5 min, or until the grits and thick and creamy. Remove form heat and set aside. Saute' the onions in the remaining butter, add onions and half the cheese to grits stir til cheese is melted, add the tomatoes and mix well, stir in the beaten eggs. Pour grits into a greased 8x11x2" casserole, bake for 40 min sprinkle with remaining cheese on the last 5 min of cooking time. This last part of baking, I did in the dutch oven, I used 12 coals on bottom 10 on top maybe a little warm, took 20 min.
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