Paula's Tomato Grits
Sides & Salads
whole organic milk
sprouted yellow corn grits
scallions, thinly sliced
shredded sharp cheddar cheese
• One can organic diced tomatoes with green chiles, drained
Preheat oven to 350°.
In a large saucepan, combine the water, milk, and salt. Bring to a boil.
Gradually add the grits and stir well. Reduce heat to low, cover, and cook about 15 minutes, stirring occasionally.
Add 8 tablespoons of butter stirring until melted.
Cover and continue to cook grits until thick and creamy, about 3-4 more minutes. Remove the pan from heat.
In a small skillet, melt the remaining tablespoon of butter over moderate heat, add the scallions, and stir until softened, about 1 minute.
Add the scallions to the grits along with the garlic powder and 1 1/2 cups of the cheese. Stir until the cheese melts.
Add the tomatoes with chiles, stirring until well blended.
Spoon the mixture into a shallow buttered 2-quart baking dish and bake for 30 minutes.
Sprinkle the remaining cheese over the top and continue baking till golden, about 10 minutes.
Serve it up hot. Great with spicy grilled or boiled shrimp.