Chili Cheese Grits
- 1 cup grits (preferably stone-ground)
- 2 tablespoons nonhydrogenated margarine
- One 4-ounce can chopped mild green chilies
- 1 or 2 scallions, thinly sliced, optional
- 1 cup firmly packed grated sharp cheddar cheese or cheddar-style soy cheese
- 1 teaspoon salt, or to taste
- Bring 4 3/4 cups water to a simmer in a large saucepan.
- Slowly sprinkle in the grits, stirring constantly to avoid lumping.
- Cook over very low heat until smooth and thick, about 25 minutes for stone-ground and 5 minutes for quick grits.
- Stir in the remaining ingredients.
- Heat until the cheese is smoothly melted into the grits and serve.
- Chili Cheese Grits (this page)
- Black-Eyed Peas with Greens (page 123)
- Cherry tomatoes and baby carrots
- Calories: 183
- Total Fat: 9g
- Protein: 6g
- Carbohydrate: 19g
- Cholesterol: 17mg
- Sodium: 139mg
grits, margarine, green chilies, scallions, cheddar cheese, salt
Taken from www.epicurious.com/recipes/food/views/chili-cheese-grits-372797 (may not work)