Grits And Cheese Chili Pie Recipe - Cooking Index
Grits And Cheese Chili Pie Recipe - Cooking Index
A true Southern favorite, grits are often eaten as a hot cereal, but they can also serve as an ingredient in side or main dishes, as this savory pie recipe demonstrates. Try it as a side dish for barbequed chicken or as an entree at Sunday brunch.
Courses: Main Course| 3/4 cup | 177ml | Quick-cooking hominy grits |
| 1 cup | 146g / 5.1oz | Shredded reduced-fat Monterey Jack cheese - (4 oz) |
| 3 | Green onions with green tops - thinly sliced | |
| 1 | Egg - beaten (large) | |
| = (or 1/4 cup egg substitute) | ||
| 1/4 teaspoon | 1.3ml | Hot pepper sauce |
| 2 | Whole green chiles - (4 oz ea) - drained, patted dry |
Preheat the oven to 350 degrees. Bring 3 cups water to a boil in a medium saucepan. Slowly stir in the grits; simmer until thickened, about 3 to 5 minutes, stirring frequently.
Remove from the heat, stir in the cheese, onions, eggs or egg substitute, and pepper sauce.
Arrange the chiles in a 9-inch pie plate in spoke fashion, with the larger ends against the edges of the plate and the tips toward the center. Pour the grits mixture evenly over the chiles. Bake 30 minutes or until set. Let stand 5 minutes. Cut into wedges and serve warm.
This recipe yields 8 servings. Serving size: 1 wedge of pie.
Exchanges Per Serving: 1 Starch.
Nutrition Facts: Calories 87; Calories from Fat 21; Fat 2g; Saturated Fat 1g; Cholesterol 32mg; Sodium 126mg; Carbohydrates 12g; Dietary Fiber 1g; Sugars 1g; Protein 5g.
Source:
American Diabetes Association at http://www.diabetes.org
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