This savory cereal--imagine cheese grits infused with chiles--will take the chill off the coldest mornings.

Recipe by Cooking Light January 2003

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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Lora Brody

Nutrition Facts

314 calories; calories from fat 29%; fat 10g; saturated fat 6.1g; mono fat 2.2g; poly fat 0.5g; protein 13.8g; carbohydrates 43.7g; fiber 6.9g; cholesterol 32mg; iron 1.4mg; sodium 739mg; calcium 327mg.