Tomato and Cheddar Grits
- 1 1/4 cup grits
- 2 cups water
- 2 cups milk
- 1 cup marinara sauce
- 2 tablespoons butter
- 1 teaspoon garlic bread seasoning
- 2 teaspoons worcestershire sauce
- dashes of your favorite hot sauce (I used Peri Peri hot sauce)
- 1 cup cheddar cheese
Heat up the water, milk and butter to a simmer, add the marinara sauce, worcestershire sauce and seasoning. Slowly add the grits while you are stirring so you won't get any lumps. Continue to cook on a low heat until it thickens. I like mine a little thinner, but if you like thick grits you can use 1 cup grits to 3 cups liquid (water/milk).
When it thickens add the cheese until it melts and salt and pepper to taste. Serve warm, I garnished with some asiago shavings. Remember to rinse off the spoon before it dries and gums on the spoon!
This was very good with a fried egg. It reminded me of the Rum Tums we always eat at Christmas time. When you refrigerate the leftovers it become quite thick, I just fry it up in a pan, if you like it like polenta, you need to make it with less milk, and have a thicker grits to begin with. Then cut it in squares and fry it up. Yum!