Post by marlaoh on May 12, 2003 5:44:52 GMT -6
Southwestern Grits
Number of Servings: 4
Serving Size: 6-oz.
water 2 cups ---
instant grits --- 4 oz
jalapeno peppers, seeded and minced 1/2 Tbsp ---
cumin 1/2 Tbsp ---
diced red onion 1/2 cup ---
diced red bell pepper 1/4 cup ---
reduced-fat sharp cheddar cheese, shredded --- 3 oz
1 Place water in a heavy saucepan and bring to a boil. slowly add the grits to water while stirring, bring to a simmer, then lower the heat to medium. Add the jalapenos, cumin, red onion, and red pepper, and combine well. The grits should be cooked almost immediately. Remove from heat, garnish with the cheddar cheese, and serve.
Number of Servings: 4
Serving Size: 6-oz.
water 2 cups ---
instant grits --- 4 oz
jalapeno peppers, seeded and minced 1/2 Tbsp ---
cumin 1/2 Tbsp ---
diced red onion 1/2 cup ---
diced red bell pepper 1/4 cup ---
reduced-fat sharp cheddar cheese, shredded --- 3 oz
1 Place water in a heavy saucepan and bring to a boil. slowly add the grits to water while stirring, bring to a simmer, then lower the heat to medium. Add the jalapenos, cumin, red onion, and red pepper, and combine well. The grits should be cooked almost immediately. Remove from heat, garnish with the cheddar cheese, and serve.