Ingredients

　　2 cups water

　　1 1/4 cups milk

　　1 teaspoon salt

　　1 cup quick-cooking grits

　　1/2 cup (1 stick), plus 1 tablespoon butter

　　1/3 cup diced green onions

　　One 6-ounce Kraft Garlic Cheese Roll

　　2 1/2 cups shredded Cheddar cheese

　　One 10-ounce can Ro-Tel diced tomatoes and green chilies

　　2 eggs, lightly beaten

　　Preheat the oven to 350 degrees. In a saucepan, bring the water and milk to a boil. Add the salt. Slowly add the grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from the heat and set aside. Sauté the onions in the remaining 1 tablespoon butter for 1 minute. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until the cheese is melted. Add the tomatoes and mix well; stir in the beaten eggs. Pour the grits into a greased 8 × 11 × 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time.

　　Paula Deen's Kitchen Classics