Southwestern Grits

Kitchen Tested
  • 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


  1. 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.



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