Serrano Grits With Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Mexican | Cheese/eggs, Corn(meal, Mexican, Side dishes, Vegetables | 6 | Servings |
INGREDIENTS
| 1/2 | c | Red Bell Pepper, Chopped |
| 1/2 | c | Green Onions/Tops, Sliced |
| 2 | Serrano Chiles, * | |
| 2 | T | Margarine Or Butter |
| 1 1/2 | c | Milk |
| 1 1/2 | c | Water |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 3/4 | c | White Hominy Quick Grits |
| 1 1/2 | c | Cheese, 6 oz ** |
INSTRUCTIONS
Serrano Chiles should be seeded and chopped. ** Use Shredded Monterey Jack Cheese in this recipe. Cook and stir the bell pepper, onions, and chiles in the margarine in a 10 inch skillet until the pepper is tender. Heat the milk, water, salt and pepper to boiling in a 2-quart saucepan. Gradually add the grits, stirring constantly, and reduce the heat when they have all been added. Simmer uncovered, stirring frequently, until thick, about 5 minutes. Stir in the bell pepper mixture and cheese. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 244
Calories From Fat: 110
Total Fat: 12.4g
Cholesterol: 27.4mg
Sodium: 637mg
Potassium: 164.9mg
Carbohydrates: 20.3g
Fiber: 1.1g
Sugar: 3.8g
Protein: 13.4g