Southwestern Grits

  • Yield: 8 servings


1cup grits
4ounces light pasteurized processed cheese spread
1/2cup shredded reduced-fat sharp Cheddar cheese
1teaspoon dry mustard
1/4cup picante sauce
2tablespoons 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.

Recipe reprinted with permission from American Favorites (Holly Clegg, 1996). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 126
  • Fat 3.2g
  • Saturated Fat 2g
  • Cholesterol 10mg
  • Sodium 336mg