serrano grits with cheese
- Categories
- Tex/mexican
- Vegetable
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Red Bell Pepper; Chopped |
| ½ cup | Green Onions/Tops; Sliced |
| 2 eaches | Serrano Chiles; * |
| 2 tablespoons | Margarine Or Butter |
| 1½ cup | Milk |
| 1½ cup | Water |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 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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