Haven't brought this to Girls' weekend, but it's really good with barbecue or a shrimp boil.

2 cups water
1 1/4 cups milk
1 t salt
1 cup quick cooking grits
1/2 cup plus 1 T butter
1/3 cup diced green onions
4 oz Velvetta, cubed
1/4 t garlic powder
2 1/2 cups shredded cheddar, divided
1 can Rotel

2 cup s water 1 1/4 cups milk 1 t salt 1 cup quick cooking grits 1/2 cup plus 1 T butter 1/3 cup diced green onions 4 oz Velvetta, cubed 1/4 t garlic powder 2 1/2 cups shredded cheddar, divided 1 can Rotel

Preheat oven to 350 degrees. Grease 8 X 11 casserole dish.
In a sauce pan, bring water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for one minute. Reduce heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup butter until melted. Cover and cook for 3 to 5 minutes or until thick and creamy. Sauté onions in 1 T butter. Add Velvetta, garlic powder, 1 1/2 cups cheddar and onions to grits and stir until cheese is melted. Add Rotel and mix well. Pour into prepared casserole dish and bake for 35 minutes. Sprinkle remaining cup of cheddar cheese on top and return to oven for 5 minutes.