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- Hey y'all, one more time.
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When I was writing the "Lady and Sons Two"
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at my round table in the dining room
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on Abacorn Street, you know,
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I've told y'all before,
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I wrote the entire book with a pencil and a notebook.
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And so I said, I, you know,
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include some grits in this.
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And I said, but what can I do?
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So I went into the kitchen and I had a can of Rotel tomatoes
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and I said, how about some tomato grits?
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Well, this turned out so good,
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that we actually used it in the restaurants
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and I think I'm not sure,
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but Paula Deen's Family Kitchen in Pigeon Forge,
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they may still serve these on their breakfast menu.
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I just can't remember.
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All right, so this is what I did.
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I started out with two cups of water.
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And one cup, no, one and a fourth cup of milk.
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And I'm gonna bring that to a boil.
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(electricity crackles)
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I'm gonna add my salt
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because salt is very important
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when you're cooking grits y'all.
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Get out my handy dandy whisk.
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And because this whisk is also very important, y'all,
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when you're cooking your grits,
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that you are constantly
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turning those grits in the liquid, so they won't clump.
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And I have butter, I have cheddar cheese,
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And in the recipe, it calls for a roll of garlic cheese,
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which they no longer make anymore.
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So I'm gonna substitute that
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and you can substitute with anything you want to.
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But I'm gonna substitute it with Cheese Whiz
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because I think that garlic roll
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was probably like Cheese Whiz.
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And I've got my garlic powder
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because this doesn't have garlic in it.
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I've got my eggs, I've got more cheese.
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And so we're just gonna wait for that to boil, pss.
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So I'm gonna add my grits, and I put my salt in.
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Like I said, you wanna keep turning those grits,
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turning them, turning them, turning them,
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and not giving them an opportunity to lump
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because nobody likes lumpy grits.
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So we'll get that back to a boil.
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I am gonna go ahead and add
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You want 'em good and buttery.
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And by putting that butter in now, it will keep,
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it will deter those grits from lumping,
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the fat in it, in the butter.
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So two important things about good grits,
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All right, so I'm gonna turn it down
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'cause it's gonna start boiling again.
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And I always use five minute grits, y'all,
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just because I like them.
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And if I'm in a hurry,
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I can have 'em ready in 10 minutes, 15 minutes.
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So if I start with a long cooked,
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you gotta cook 'em 45 minutes.
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But these, I can slip and slide either way.
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Now, I'm gonna add my green onions.
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I'm gonna add my garlic powder.
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And I'm gonna let this cook for two or three minutes.
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I just stuck my finger in it, y'all.
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And I'm going to add another half a teaspoon of salt.
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I think that'll fix it up good.
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I'm gonna add my Cheese Whiz.
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And remember this is, this is a 15 ounce,
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so half of that would be seven and a half.
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And I need six ounces.
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So about like that much.
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I am gonna let that cook for two or three minutes.
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I'm gonna put the lid on and put it on low
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and give that about three more minutes.
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But while I'm waiting on that three minutes,
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I am gonna go ahead and spray my casserole dish
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because I don't want them to stick.
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Now I'm gonna add my Rotel tomatoes.
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I'm gonna take a little of that juice off.
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And I'm using the original because if I use the hot,
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there's a good chance the children couldn't eat it so.
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And I do want them to be able to eat and enjoy.
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All right, now I'm going to add
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I'm just going to cube it
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throughout those grits.
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- [Theresa] These need to be called tomato cheesy grits.
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- Yeah (Paula laughs).
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Yes, 'cause they are cheesy.
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I don't know what that little bit of cheese is out for.
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Let's just put it in (Paula laughs).
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Ain't no such thing as too much cheese.
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All right, now I've still got my eggs.
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And our eggs are important in this dish
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because they're going to allow it
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to cook up kinda like souffle, you know, make it thick.
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So I'm gonna have to temper,
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I'm gonna have to temper these eggs
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with some of the hot grits
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'cause I sure don't want scrambled eggs
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in my casserole dish.
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- [Theresa] You're welcome.
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- [Paula] I set that right away, didn't I?
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- [Theresa] No worries.
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- Okay, by tempering,
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that means that I'm going to slowly
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get those eggs warm enough
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that I can put 'em in the pot
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without them turning to scrambled.
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And you just do that very slowly.
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Little bit of hot at a time.
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So I will go ahead and put that in.
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Just gonna fold those eggs in there.
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And they're not scrambling,
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so that's a good sign.
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Okay so, I'm gonna let that cook
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for two or three minutes.
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So I wanna make sure it's good and hot
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when I pull my grits into the casserole dish
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and go into the oven.
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I don't order 'em to have to work real hard
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these are good and hot again.
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I'm gonna cut that off and I'm gonna pour them.
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- [Theresa] Please be careful.
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- Into my casserole dish.
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That here makes me smile.
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And I hope y'all's food, whatever you cook,
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This is going in the oven, 350
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for maybe 30 minutes, maybe 45 minutes.
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I'm gonna be checking it,
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and you can see I've got, still got a bowl of cheese.
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Now I'm not going to put it on there yet
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because your cheese can sometimes get brown and hard.
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I don't want it that way.
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I'm gonna pull this out when it's got five minutes left,
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and then I'll put the cheese on it and let it melt.
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Beautiful dish of tomato cheese grits.
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Hot as a fox in a fire.
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Can I fix that back where nobody knows?
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(Theresa laughs) Yes, I can.
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I'm the queen of that.
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You know what I want Theresa, with this?
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- [Theresa] What do you want?
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- I want some fried fish with it.
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- [Theresa] We need to send Henry out.
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I love it when Henry goes out and catches those trout.
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The trout is the best fish that comes out of that water
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as far as I'm concerned.
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'Cause I'm a fresh water girl.
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You know, I like fresh water fish.
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we had that storm over the weekend
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and Michael has a freezer out there in his garage,
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and that's where we keep our salmon
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that's custom ordered
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and all of our prime steaks, and we lost every bit of it
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'cause Michael didn't think to check
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when the power went off.
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I don't even wanna think about it.
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This is scrumptious, y'all.
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So enjoy, bon appetit Southern style, y'all.
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Have a good one, mm.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
