- Yield 8 servings
Depending on how hot you like your grits, use more or less green chilies.
- 1 cup grits
- 4 ounces light pasteurized processed cheese spread
- 1/2 cup shredded reduced-fat sharp Cheddar cheese
- 1 teaspoon dry mustard
- 1/4 cup picante sauce
- 2 tablespoons chopped, drained canned green chilies
- Cook grits according to package directions in a large saucepan; remove from heat. Add cheese spread and Cheddar cheese; mix until melted. Add dry mustard, picante sauce and green chilies and mix well. Serve immediately.