Cheesy Tomato Grits, with or without Shrimp

A lot of   northerners' only exposure to grits  has been the anemic, plain white  somewhat tasteless
grits  served at southern restaurants for  breakfast   -- and Waffle Houses nationwide. So  the myth  that  grits are  bland and flavorless is understandable.  There's definitely  some educating to do in order  to save those  people  from  going  though life without  experiencing  the treat of delicious grits.

 Butter, cheese, garlic, tomatoes! Added to grits,  they  create  a creamy,  indulgent side dish to be enjoyed any time of year.   Bake and serve it  in a clear glass baking dish for the  pretty red & green colors that show off the  mild chilies and bright tomatoes.     For an unforgettable entree, bake the Spicy Shrimp found on this blog, and serve them on the grits....low-country feasting at its finest.
Preheat oven to 350. Grease or spray a 2-qt baking/serving  dish.   Bring 2 c water and 1 1/4 c. WHOLE milk to boil in a large pan. Add 1 tsp. salt, then slowly stir in 1 c. quick-cooking grits. Return to a boil, stirring constantly for one minute. Reduce heat, cover, and cook 3 minutes. Stir in a  cut-up stick of margarine  or butter until it's melted. Cover and cook for about 3 minutes, til thick and creamy. Remove from heat and set aside. Melt 1 Tb butter in a skillet, add 1/3 c. thinly sliced green onion and saute 2 minutes. Stir into the grits, and then stir in 1/4 tsp. garlic powder and 1 1/2c. shredded cheddar cheese. When the cheese melts add one 10-oz can Ro-Tel or similar brand  diced tomatoes with chilies.  Turn into the  baking dish and bake for 40 minutes, topping with 1/2 c more cheese the last 5 minutes.

 A decadent accompaniment to  almost any meat, and not a speck of 'hot' to it... you'd need to add some hot sauce, minced jalapenos or cayenne pepper to get it hot.  ( It really is not meant to be).