Emprimir
Correo Electrónico
Add a photoBecause I cook this recipe slow and use plenty of butter, these leftover grits aren't "tight". They are great the next day, warmed up with cheese or sugar and milk.
Ingredientes
- 1 1/2 cups water
- 1 1/2 cups milk (I use skim)
- 3/4 cup grits
- 4 Tablespoons stick margarine
- 1 teaspoon salt
- 2 Tablespoon green pepper, fine diced
- 2 Tablespoon red pepper, fine diced
- 2 Tablespoon thin sliced scallions
- 1/4 cup chopped tomato (seeded)
- 1/4 cup shredded cheddar cheese
Direcciones
- Add the milk, water and salt to a large saucepan and bring it to a slow simmer.
- Slowly add the grits, stirring constantly until the grits start to thicken.
- Simmer the grits 12-15 minutes, stirring often. They will thicken slowly at a simmer.
- When thickened, stir in the margarine.
- Serve with the peppers, scallions, tomato and cheese as toppings. Add salt and pepper and additional margarine to taste.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 151 | 51% |
| Total Fat 17.01g | 21% |
| Saturated Fat 5.38g | 22% |
| Trans Fat 2.09g | |
| Cholesterol 17mg | 6% |
| Sodium 799mg | 33% |
| Potassium 227mg | 6% |
| Total Carbs 28.63g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.62g | 4% |
| Protein 7.51g | 12% |
