Cheesy Grits With Serrano Chiles

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Cheesy Grits With Serrano Chiles

1/2 cup red bell pepper, chopped 1/2 cup green onions, with tops, sliced 2

serrano chiles, seeded and chopped 2 tbsps. butter 1 1/2 cups soy milk 1 1/2

cups water 1/2 tsp. salt 1/2 tsp. pepper 3/4 cup white hominy quick grits 1 1/2

cups Monterey Jack cheese, shredded

 

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. Serves 6.

 

 

 

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