Creamy cheese grits

1 cup water
1 cup milk
1/2 cup grits
1/4 tsp. salt
4 slices American cheese

Bring milk and water to a boil. Reduce heat. Whisk in the grits. Stir until thickened. Tear cheese into medium size pieces and stir until melted. If the grits get gloppy thick...add a little milk until a thick, smooth, creamy consistency. Salt and pepper to taste on plate! Yum, yum!!! I must say that I had never served ham and grits for supper...in fact while the kids are always happy to eat cheese grits, they did question it! It is like I often tell the kids; don't knock it till you try it!

Tomato Cheese Grits

This recipe was given to me by Colleen Guy. I believe the first time I tasted it we were enjoying a fish fry....Kenneth Guy style. It soon became a favorite at our almost monthly "Headland Breakfast Gatherings". Well, now the last few times Pastor Doug Wilson has offered to come and cook fish at our Bible Conference ,Colleen and I have been assigned to prepare this recipe. It is another recipe that had to be blogged.

Tomato Cheese Grits

2 cups water
1 1/4 cups milk
1 tsp. salt
1 cup quick-cooking grits
1/4 cup butter
4 oz velveeta
2 cups shredded cheddar (reserve 1/2 cup to sprinkle on top of casserole last 5 min of baking)
1 (101/2 oz ) can of Rotel
1/4 tsp garlic powder

Preheat oven to 350. Bring water and milk to a boil. Add salt and slowly add grits. Return to boil, stirring constantly 1 minute. Reduce heat, cover, cook 3 minutes.

While stirring add the butter and stir until melted. Cover; cook 2 minutes. Remove from heat. Add velveeda and 1 1/2 cups of cheddar, and garlic powder. Stir until cheese melts. Add Rotel.

Pour into a greased 13 x 9 casserole and bake about 40 minutes. Add remaining cheese over the top of casserole during the last 5 minutes of baking.