Southwestern Barley "Grits"

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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 29%
  • Fat: 10g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.8g
  • Carbohydrate: 43.7g
  • Fiber: 6.9g
  • Cholesterol: 32mg
  • Iron: 1.4mg
  • Sodium: 739mg
  • Calcium: 327mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
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