 |
Prep Time: 8 Minutes Cook Time: 13 Minutes |
Ready In: 21 Minutes Servings: 10 |
|
Everyone loves cheese grits, so serve these at your next family breakfast with eggs and fruit. Or try them at your next cookout as a creamy base for slices of grilled pork tenderloin. Ingredients:
2 cups fat-free milk |
2 cups water |
1 teaspoon bottled minced garlic |
1 1/4 cups uncooked quick-cooking grits |
2 tablespoons canned chopped green chiles, drained |
3/4 teaspoon salt |
1/4 teaspoon onion powder |
3/4 cup (3 ounces) reduced-fat shredded jalapeño cheddar cheese (such as cabot) |
Directions:
1. Combine first 3 ingredients in a medium saucepan, and bring to a boil. Reduce heat to low, and slowly add grits, stirring constantly with a whisk. Add chiles, salt, and onion powder. Cook 5 to 7 minutes or until thick, stirring frequently. Remove from heat, and add cheese, stirring until cheese melts. Serve immediately.
|
|