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 x 11 x 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.