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.

Nutritional Info *per serving

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