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Green Chile-Cheese Grits

Green Chile-Cheese Grits

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.

Oxmoor House SEPTEMBER 2006

  • Yield: 10 servings (serving size: 1/2 cup)
  • Cook time: 13 Minutes
  • Prep time: 8 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 13%
  • Fat: 1.7g
  • Saturated fat: 1g
  • Protein: 5.9g
  • Carbohydrate: 19.3g
  • Fiber: 0.4g
  • Cholesterol: 6mg
  • Iron: 0.8mg
  • Sodium: 256mg
  • Calcium: 127mg

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Green Chile-Cheese Grits Recipe