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Ingredients Jump to Instructions ↓

  1. 1/2 c Red Bell Pepper; Chopped

  2. 1/2 c Green Onions/Tops; Sliced

  3. 2 ea Serrano Chiles;

  4. 2 tb Margarine Or Butter

  5. 1 1/2 c Milk

  6. 1 1/2 c Water

  7. 1/2 ts Salt

  8. 1/4 ts Pepper

  9. 3/4 c White Hominy Quick Grits

  10. 1 1/2 c Cheese;

  11. 6 oz, **

Instructions Jump to Ingredients ↑

  1. * 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.

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