For the grits: Scald the milk in a medium saucepan, then whisk in the grits. Cook, stirring often, until thickened, about 30 minutes. Stir in the Cheddar, and when the cheese is melted, stir in the butter. Turn off the heat and cover with a lid to keep warm.
For the fried green tomatoes: In a large, heavy-bottomed skillet heat about 3/4-inch oil until a pinch of cornmeal tossed in bubbles vigorously, about 5 minutes.
Meanwhile, combine the cornmeal, flour, garlic powder, paprika, white pepper and salt in a medium bowl with a whisk. Dredge the tomato slices in the seasoned flour and add to the skillet (do not crowd). Cook, flipping once, until the tomatoes are golden, about 6 minutes total. Repeat with the remaining tomatoes.
Serve the tomatoes with the grits.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Nicholas Ruse, Corndance Tavern, Mishawaka, IN