Tomato and Cheddar Grits

We do enjoy grits at our house. It's kind of like a blank canvas that you can add so many things to What ever you like, or have on hand. So as always here is just one version that I made and enjoyed, then you can make it the way you like it.

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!