Tomato Grits
Try Sherri Atwell's delicious Tomato Grits recipe, a Southern favorite from "Feed My Sheep" episode 5 & 6. Perfect for breakfast or brunch, this creamy casserole is sure to please!
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Cooking tools:
- Oven
- Stove
- Saucepan
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
- 2 cups water
- 1¼ cups milk
- 1 teaspoon salt
- 1 cup quick cooking grits
- ½ cup plus 1 tablespoon butter
- ⅓ cup diced green onions
- 1 (6 ounce) garlic cheese roll
- 2½ cups shredded cheddar cheese
- 1 (10 ounce) can diced tomatoes and green chilies
- 2 lightly beaten eggs
- ¼ teaspoon garlic powder
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