Southwest Grits
Ingredients
- 2 cups quick cooking grits
- 1 (8-oz) block Monterey Jack cheese, shredded
- ¼ cup butter
- ¾ tsp kosher salt, divided
- ¾ tsp pepper, divided
- 1 (20-oz) pkg frozen bell pepper and onion blend
- 1 (12-oz) pkg frozen corn kernels
- 1 red onion, thinly sliced
- 3 Tbsp olive oil
- ¼ cup chopped fresh cilantro
Instructions
- Cook grits according to package directions; stir in cheese, butter, and ½ tsp each salt and pepper.
- Meanwhile, cook bell pepper blend, corn, and onion in hot oil in a large skillet over medium-high heat 7 to 10 minutes or until browned and tender. Stir in ¼ tsp each salt and pepper.
- Serve vegetables over grits. Sprinkle with cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
516
|
516
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 15 | 15 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 567 | 567 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
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