|½ cup||Red Bell Pepper; Chopped|
|½ cup||Green Onions/Tops; Sliced|
|2 eaches||Serrano Chiles; *|
|2 tablespoons||Margarine Or Butter|
|¾ cup||White Hominy Quick Grits|
|1½ cup||Cheese; 6 oz, **|
* Serrano Chiles should be seeded and chopped. ** 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.
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