Serrano grits with cheese
6 servings
Ingredients
| Quantity | 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, ** |
Directions
* 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.