Cheese Grits With Chunky Tomato Sauce Recipes

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CHEESE GRITS WITH CHUNKY TOMATO SAUCE



Cheese Grits With Chunky Tomato Sauce image

Make and share this Cheese Grits With Chunky Tomato Sauce recipe from Food.com.

Provided by blucoat

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 8

2 teaspoons garlic oil
1 small onion, chopped
1 (15 ounce) can diced Italian-style tomatoes
1/4 teaspoon crushed red pepper flakes
4 cups low-fat milk
1 cup old-fashioned grits (yellow or white) or 1 cup quick-cooking grits (yellow or white)
1 cup shredded reduced-fat cheddar cheese
1/4 teaspoon ground black pepper

Steps:

  • Heat oil in medium saucepan over medium heat. Add onion and sauté 6 minutes. Reduce heat to medium low. Stir in diced tomatoes and crushed red pepper, and simmer 12 minutes. Mash tomato sauce with potato masher until chunky-smooth. Season with salt. Remove from heat, and cover to keep warm.
  • Whisk together milk and grits in large saucepan over medium-low heat. Cook 6 to 8 minutes, or until soft and thick. Stir in cheese and pepper.
  • Spoon grits into shallow serving bowls. Top with warm tomato sauce, and serve.

Nutrition Facts : Calories 188, Fat 2.2, SaturatedFat 1.1, Cholesterol 8.1, Sodium 229, Carbohydrate 34.2, Fiber 2.1, Sugar 11.6, Protein 8.3

PAULA DEEN'S TOMATO GRITS



Paula Deen's Tomato Grits image

Make and share this Paula Deen's Tomato Grits recipe from Food.com.

Provided by Punky Julster

Categories     < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/2 cup butter, plus
1 tablespoon butter
1/3 cup diced green onion
4 teaspoons processed cheese, cubed (suggested ( Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese, divided
1 (14 ounce) can Rotel Tomatoes

Steps:

  • Preheat oven to 350 degrees F.
  • In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
  • Using a skillet, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
  • Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

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