* Exported from MasterCook *
Manchego Cheese Grits
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 garlic cloves -- minced
1/2 cup finely chopped onion
1/2 green bell pepper -- cored, seeded, finely chopped
1/2 red bell pepper -- cored, seeded, finely chopped
1 jalapeno chile pepper -- seeded and minced (optional)
2 cups milk
2 cups vegetable stock -- canned broth, milk or water
salt and freshly ground black pepper -- to taste
1 cup quick-cooking grits
2 eggs -- beaten
1 cup freshly grated Manchego cheese
1/2 teaspoon hot sauce -- your favorite (optional)
Heat the oil in a large heavy saucepan over medium heat. Add the garlic,
onion, bell peppers, chili and cook until soft and fragrant, but not
brown, 2 to 3 minutes.
Stir in the milk, stock, and a little salt and pepper and bring to a boil.
Add the grits in a thin stream, stirring constantly. Bring the mixture
back to a boil. Reduce the heat and simmer the grits, uncovered, stirring
occasionally, until cooked, 3 to 4 minutes. Remove the pan from the heat
and let the grits cool slightly.
Stir the beaten eggs into the grits, followed by the cheese. Correct the
seasonings, adding salt and pepper to taste. For a touch of heat, add the
hot sauce. Spoon the mixture into a buttered 12x8-inch baking dish. (The
recipe can be prepared several hours ahead at this stage.)
Preheat the oven to 400F.
Bake the grits until thoroughly heated through and lightly browned, 15 to
20 minutes. Serve at once.
Serves 8 to 10
AuthorNote: This recipe is guaranteed to make believers out of skeptics
who question the palatability of grits. I like to think of it as Floridian
polenta. Manchego cheese is a sheep's milk cheese form Spain. If
unavailable, substitute Romano or mild Cheddar.
Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
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Per Serving (excluding unknown items): 233 Calories; 10g Fat (40.1%
calories from fat); 10g Protein; 25g Carbohydrate; 1g Dietary Fiber; 68mg
Cholesterol; 561mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1281 0
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