Grits are hulled, dried, and cracked corn kernels. To add variety to your grain repertoire, try them! I do urge you to try using stone-ground grits, which are much more flavorful than those sold in supermarkets. However, the latter can’t be beat for convenience, especially the quick-cooking kind.

　　

Ingredients

6 to 8 servings

　　1 cup grits (preferably stone-ground)

　　2 tablespoons nonhydrogenated margarine

　　One 4-ounce can chopped mild green chilies

　　1 or 2 scallions, thinly sliced, optional

　　1 cup firmly packed grated sharp cheddar cheese or cheddar-style soy cheese

　　1 teaspoon salt, or to taste

　　

Step 1

Bring 4 3/4 cups water to a simmer in a large saucepan. Slowly sprinkle in the grits, stirring constantly to avoid lumping. Cook over very low heat until smooth and thick, about 25 minutes for stone-ground and 5 minutes for quick grits.

　　

Step 2

Stir in the remaining ingredients. Heat until the cheese is smoothly melted into the grits and serve.

　　

Menu

Step 3

Chili Cheese Grits (this page)

　　

Step 4

Black-Eyed Peas with Greens (page 123)

　　

Step 5

Cherry tomatoes and baby carrots

　　

nutrition information

Step 6

Calories: 183

　　

Step 7

Total Fat: 9g

　　

Step 8

Protein: 6g

　　

Step 9

Carbohydrate: 19g

　　

Step 10

Cholesterol: 17mg

　　

Step 11

Sodium: 139mg

　　The Vegetarian 5-Ingredient Gourmet