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.
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)
How to Make It
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.