Southwestern Grits Recipes

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SOUTHWEST CHEESE GRITS



Southwest Cheese Grits image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

3 3/4 cups water
2 tablespoons butter or margarine
1/2 ounce canned jalapenos, diced
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup grits
1/2 cup sour cream
1 cup grated Cheddar
1 cup grated Monterey jack
1 cup diced green peppers
1 cup diced onions
3.5 ounces canned pimentos, drained
6 ounces sugar-cured ham or deli ham, diced
1/4 cup diced scallions
1/4 cup diced tomatoes

Steps:

  • In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy.
  • Preheat the oven broiler.
  • In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large flameproof casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately.

SOUTHWEST BARLEY GRITS



Southwest Barley Grits image

From Cooking Light. Per 1 c. serving: 314 calories, 10 g fat, 13.8 g protein, 43.7 g carb, 6.9 g fiber, 32 mg cholesterol.

Provided by ratherbeswimmin

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 cups uncooked pearl barley
3 cups water
3 cups 1% low-fat milk
1 tablespoon honey
3/4 teaspoon salt
1 cup shredded sharp cheddar cheese
1 teaspoon chili powder
1 (4 1/2 ounce) can chopped green chilies, drained
6 tablespoons low-fat sour cream
hot sauce

Steps:

  • Place 1/3 cup barley in the container of a blender; process until barley is coarsely ground (15-20 seconds); place ground barley in a large pan; repeat procedure with remaining barley.
  • Cook barley over medium heat for 4 minutes or until toasted, stir often.
  • Add in water, milk, honey, and salt; bring mixture to a boil.
  • Lower heat; simmer 25 minutes or until barley is soft, stirring often.
  • Add in cheese, chili powder, and chiles; cook 5 minutes or until cheese is melted, stirring constantly.
  • Transfer mixture to individual bowls, top each serving with 1 tablespoon sour cream; serve with hot sauce.

Nutrition Facts : Calories 314.6, Fat 9.8, SaturatedFat 6, Cholesterol 31.7, Sodium 479.6, Carbohydrate 44.5, Fiber 7, Sugar 10.8, Protein 13.9

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