Saturday, November 17, 2007

Creamy Vegetable Grits

This recipe is from Raley's Something Extra Magazine. I love, love, love Grits.


1/4 cup minced mushrooms
1/4 cup minced tomatoes
1/4 cup minced green onions
1 cup chicken broth or stock
1 cup fat-free half & half
1/2 cup Albers Quick Grits
2 tbsp. butter
1 cup Denhay Farmhouse Cheddar Cheese (in our Deli) or
sharp Cheddar cheese
Salt and freshly ground pepper to taste

Combine mushrooms, tomatoes and green onions in a medium saucepan. Stir in broth, half & half, grits and butter. Bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Stir in cheese and season to taste with salt and freshly ground pepper.

Makes 6 to 8 servings.

Nutrition Per Serving: 160 calories, 6 g protein, 9 g total fat (6 g sat., 0 g trans), 13 g carbohydrate, 0 g fiber, 2 g sugar, 25 mg cholesterol, 300 mg sodium, 4 points

1 comment:

Jered said...

"I love, love, love Grits"

Couldn't be that Lweezyana in ya could it?