email this pageIngredients
4 cups water
1 cup skim milk
1/2 teaspoon salt
1 1/2 cups quick grits
4 ounces reduced-fat pasteurized processed cheese spread
6 ounces reduced-fat sharp Cheddar cheese, shredded
2 tablespoons margarine
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
Instructions
1 cup skim milk
1/2 teaspoon salt
1 1/2 cups quick grits
4 ounces reduced-fat pasteurized processed cheese spread
6 ounces reduced-fat sharp Cheddar cheese, shredded
2 tablespoons margarine
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1. In saucepan, bring water, milk and salt to a boil. Add grits, reduce heat, and cook approximately 5 minutes, stirring occasionally. Add cheeses, margarine, Worcestershire sauce, garlic powder, and red pepper. Stir until margarine and cheeses have melted.Serves 8 to 10.
Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.
Nutritional Information
Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.
191 calories, 7g fat, 10g prot., 22g carbs., 0g fiber, 462mg sodium.
