Title: Serrano Grits with Cheese
Categories: Mexican Vegetable
Yield: 6 Servings
| 1/2 | c | Red Bell Pepper; Chopped |
| 1/2 | c | Green Onions/Tops; Sliced |
| 2 | | Serrano Chiles; * |
| 2 | tb | Margarine Or Butter |
| 1 1/2 | c | Milk |
| 1 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 3/4 | c | White Hominy Quick Grits |
| 1 1/2 | c | 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.