Tomato Grits

Tomato Grits

I got this idea from Paula Deen, of all people. Of course, this tomato grits recipe is modified. Add shrimp for a little extra flourish. Grits are a southern staple, but they can be fused with the food from other cultures. This recipe has a bit of Italian added. Try it with basil or oregano for even more Italian flavor.
Prep: 0 min | Cook: 45 min | Serves 6 | Level: Easy
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2 cups water
1 ½ cup of low fat milk
¼ tsp of salt
1 cup of 5 minute grits
1 tbs of olive oil
¼ tsp of garlic powder
4 medium size tomatoes, peeled and chopped
1 cup of low sodium, cheddar cheese, shredded


  1. Preheat oven to 350 F
  2. In a large saucepan, combine water, milk, and salt and bring to a boil. Gradually add the grits and stir constantly for 1 minute.
  3. Reduce the heat to moderately low, cover and cook for 3 minutes.
  4. Add olive oil and garlic power, stir, then cover and cook until thick and creamy (about 4 minutes). Remove the pan from heat.
  5. Stir the tomatoes and ¾ of the cheese into the grits.
  6. Scrape the mixture into a lightly oiled 2-quart baking dish, cover and bake for 30 minutes.
  7. Sprinkle the remaining cheese over the top and continue baking, uncovered, until golden, about 10 minutes.
  8. Serve hot.
Calories Fat (G) Sodium (MG)
Total 1416 56.3 1462
Amount Per Serving 236.0 9.4 243.7
*If elevated blood pressure is not a primary concern, you can add up to 1/2 additional tsp of salt to the recipe. This would make salt per serving 438mg.
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