Southwestern Barley "Grits"

Cooking Light
Southwestern Barley GritsRecipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
This savory cereal--imagine cheese grits infused with chiles--will take the chill off the coldest mornings.
6 servings (serving size: 1 cup)


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1 1/4 cups uncooked pearl barley
3 cups water
3 cups 1% low-fat milk
1 tablespoon honey
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese
1 teaspoon chili powder
1 (4.5-ounce) can chopped green chiles, drained
6 tablespoons reduced-fat sour cream
Hot sauce (optional)


Place 1/3 cup barley in a blender; process until coarsely ground (about 15 to 20 seconds). Place ground barley in a large saucepan. Repeat procedure with remaining barley. Cook barley over medium heat 4 minutes or until toasted, stirring frequently.

Add water, milk, honey, and salt; bring to a boil. Reduce heat; simmer 25 minutes or until barley is soft, stirring frequently. Add cheese, chili powder, and chiles; cook 5 minutes or until cheese melts, stirring constantly. Top each serving with 1 tablespoon sour cream. Serve with hot sauce, if desired.

Created date

September 2004

Nutritional Information

Calories 314
Caloriesfromfat 29 %
Fat 10 g
Satfat 6.1 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 13.8 g
Carbohydrate 43.7 g
Fiber 6.9 g
Cholesterol 32 mg
Iron 1.4 mg
Sodium 739 mg
Calcium 327 mg