Any Time of Day Tomato Grits

My mother-in-law made these grits for breakfast this week, but I think you could probably have them anytime of day. We had them with cinnamon rolls, but you could also serve them with shrimp or chicken.

Tomato Grits

Ingredients
2 cups of water
1 1/4 cups milk
1 t salt
1 cup quick cooking grits
1/2 cup plus one T of butter
1/3 cup diced green onions
4 ounces Velveeta
1/4 t garlic powder
1 1/2 cups shredded cheddar cheese
1 (10 oz.) can diced tomatoes and green chilies (Ro-tel)

Preheat oven to 350 degrees. In a saucepan, bring water and milk to a boil. Add salt and slowly add the grits, return to a boil, stirring constantly for 1 minute. Reduce 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 3-5 minutes or until grits are thick and creamy. Remove from heat and set aside.

Using a skillet, saute the onions in the remaining T of butter for one minute. Add Velveeta, garlic powder, 1 1/2 cups of the cheddar cheese and onions to grits, stirring until cheese is melted. Add tomatoes and mix well.

Pour mixture into a greased 9x13 casserole dish and bake for 40 minutes. Sprinkle remaining 1 cup of cheese over the casserole for the last 5 minutes of cooking time.