Serrano Grits with Cheese
Yield
6 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
scallions, spring or green onions
tops, sliced |
|
| 2 | each |
serrano chiles
seeded, chopped |
*
|
| 2 | tablespoons |
margarine
or butter |
|
| 1 ½ | cups |
milk
|
|
| 1 ½ | cups |
water
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¾ | cup |
grits
white hominy |
|
| 1 ½ | cups |
cheese
* |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 118 | ml |
scallions, spring or green onions
tops, sliced |
|
| 2 | each |
serrano chiles
seeded, chopped |
*
|
| 3E+1 | ml |
margarine
or butter |
|
| 355 | ml |
milk
|
|
| 355 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 177 | ml |
grits
white hominy |
|
| 355 | ml |
cheese
* |
*
|
Directions
- 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.
