Captain Morgan
Chef Extraordinaire
makes a great side, especially in the winter...
CHEESE GRITS
2 cups water
1 1/4 cups milk
1 tsp salt
1/4 tsp garlic powder
1 can drained Rotel tomatoes
1 cup quick grits
1/4 cup + 1 tsp butter
4 oz Velvetta cheese - cubed
2 1/2 cups shredded sharp cheddar cheese
cook grits in water, milk, salt and garlic for 3 minutes. add butter. cook for 3-5 minutes while stirring. remove from heat. add cheese (reserving 1 cup of shredded cheddar). add tomatoes. pour into greased casserole dish. cook @ 350 degrees for 40 minutes. add remaining cheese and bake for 5 more minutes.
CHEESE GRITS
2 cups water
1 1/4 cups milk
1 tsp salt
1/4 tsp garlic powder
1 can drained Rotel tomatoes
1 cup quick grits
1/4 cup + 1 tsp butter
4 oz Velvetta cheese - cubed
2 1/2 cups shredded sharp cheddar cheese
cook grits in water, milk, salt and garlic for 3 minutes. add butter. cook for 3-5 minutes while stirring. remove from heat. add cheese (reserving 1 cup of shredded cheddar). add tomatoes. pour into greased casserole dish. cook @ 350 degrees for 40 minutes. add remaining cheese and bake for 5 more minutes.
