Santa Fe Grande

• 4 cups milk fat-free
• 1 1/4 ounces taco seasoning mix
• 3 tablespoons butter
• few dashes red hot pepper sauce
• 1 cup grits quick cooking
• 4 1/2 ounces green chili peppers chopped
• 1 1/4 cups monterey jack cheese shredded
• 2 tablespoons cilantro snipped fresh
• 2 tablespoons scallions, spring or green onions chopped
• 1 x salsa
• 1 x taco sauce
• 1 x sour cream
• 1 x tomatoes chopped

1. In a large saucepan combine fat free milk, taco seasoning mix, butter, and hot pepper sauce; cook over medium heat just until boiling.
2. Gradually add grits or polenta mix, stirring constantly.
3. Reduce heat to medium-low and cook, stirrin g constantly, for 4 to 5 minutes or until mixture is very thick.
4. Remove from h eat and stir in green chilies.
5. Pour mixture into a greased 2-quart square baking dish.
6. Cool slightly.
7. Cover and chill in refrigerator 4 to 24 hours or until firm.
8. Uncover dish and invert onto a large cutting board.
9. Cut grits mixture into qua rters.
10. Cut each quarter portion diagonally (in an X shape) to make 16 triangles total.
11. Arrange triangles in the same baking dish, overlapping as necessary.
12. Sprinkle with cheese.
13. Bake in a 400F (200C) oven about 25 minutes or until hot and cheese is melted.
14. Let stand for 5 minutes.
15. Sprinkle with cilantro and green onion.
16. Serve with salsa, taco sauce, sour cream, and/or tomato.

milk, taco, butter, pepper, cooking, green chili peppers, cilantro, scallions, salsa, taco sauce, sour cream, tomatoes

Taken from recipeland.com/recipe/v/santa-fe-grande-42813 (may not work)