Bring first 3 ingredients and 3 cups water to a boil in a medium saucepan over medium-high heat. Stir in grits, and reduce heat to medium-low. Cover and simmer, stirring occasionally, 15 to 20 minutes or until tender.
Fold in both cheeses, stirring until melted; remove from heat. Cover and let stand 5 minutes. Transfer to a serving platter. Top with Roasted Tomatoes.
Note: Add up to 1/4 cup water after cooking grits, if desired, for a thinner consistency.
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My husband loved this recipe. He is from the south and I am always looking for easy recipes that feel like home. This was a winner. I used a roasted tomato recipe that called for canned tomatoes (http://powerhungry.com/2013/03/1260/), making it even easier. I will make these grits again!
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