Yummyday Tuesdays - Spicy Tomato Grits Recipe

The following post is a contiuation of my Simple Party Planning Course and these menu tiems are from my Simple Brunch.

It's Yummyday Tuesday! If you've read our Intro to Party Planning, then you know how this  works. If not, click over and start this party planning course from the beginning. Be sure to also read the Pre-Planning post as well. Now - on to the recipes!

My family LOVES this recipe - especially during the holidays.


Spicy Tomato Grits

Ingredients
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup plus 1 tablespoon butter
1/3 cup diced green onions
4 ounces processed cheddar cheese, cubed (suggested: Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies (suggested: Ro-Tel)


Directions


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, saute 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.


TIPS:
The tips to creamy grits in the initial stirring of the pot. It may be tedious, but it is worth it. I use the Extra Hot Ro-Tel tomatoes. I sometimes place sliced tomatoes on the top before I cook it in the oven for added garnishment.

Garlic Sauteed Spinach


1 1/2 pounds baby spinach leaves

2 tablespoons good olive oil

2 tablespoons chopped garlic (6 cloves)

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

Lemon


Sea or kosher salt, optional Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
 
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