Green Chile-Cheese Grits

recipe
Everyone loves cheese grits, so serve these at your next family breakfast with eggs and fruit. Or try them at your next cookout as a creamy base for slices of grilled pork tenderloin.

Yield:

10 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 116
Caloriesfromfat 13 %
Fat 1.7 g
Satfat 1 g
Protein 5.9 g
Carbohydrate 19.3 g
Fiber 0.4 g
Cholesterol 6 mg
Iron 0.8 mg
Sodium 256 mg
Calcium 127 mg

Ingredients

2 cups fat-free milk
2 cups water
1 teaspoon bottled minced garlic
1 1/4 cups uncooked quick-cooking grits
2 tablespoons canned chopped green chiles, drained
3/4 teaspoon salt
1/4 teaspoon onion powder
3/4 cup (3 ounces) reduced-fat shredded jalapeño Cheddar cheese (such as Cabot)

Preparation

1. Combine first 3 ingredients in a medium saucepan, and bring to a boil. Reduce heat to low, and slowly add grits, stirring constantly with a whisk. Add chiles, salt, and onion powder. Cook 5 to 7 minutes or until thick, stirring frequently. Remove from heat, and add cheese, stirring until cheese melts. Serve immediately.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
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