Directions:
- Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
- Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
- Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
- Remove the grits from the heat and stir in the cheese. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.04 Kcal (854 kJ) | ||
| Calories from fat | 148.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.49g | 25% | |
|---|---|---|---|
| Cholesterol | 40.57mg | 14% | |
| Sodium | 202.09mg | 8% | |
| Potassium | 241.9mg | 5% | |
| Total Carbs | 6.3g | 2% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 10.73g | 21% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 1mg | 32% | |
| Iron | 4.8mg | 26% | |
| Calcium | 217.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 62.33 Kcal (261 kJ) | ||
| Calories from fat | 45.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 25% | |
|---|---|---|---|
| Cholesterol | 12.39mg | 14% | |
| Sodium | 61.74mg | 8% | |
| Potassium | 73.9mg | 5% | |
| Total Carbs | 1.93g | 2% | |
| Sugars | 0.64g | 8% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 3.28g | 21% | |
| Vitamin C | 4.3mg | 23% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 1.5mg | 26% | |
| Calcium | 66.4mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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