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Serrano grits with cheese

Yield: 6 servings

Ingredients:

• 1/2 c Red Bell Pepper; Chopped
• 1/2 c Green Onions/Tops; Sliced
• 2 Serrano Chiles; *
• 2 tb Margarine Or Butter
• 1 1/2 c Milk
• 1 1/2 c Water
• 1/2 ts Salt
• 1/4 ts Pepper
• 3/4 c White Hominy Quick Grits
• 1 1/2 c Cheese; 6 oz

Instructions:

** * Serrano Chiles should be seeded and chopped. ** Use Shredded Monterey Jack Cheese in this recipe. Cook and stir the bell pepper onions and chiles in the margarine in a 10 inch skillet until the pepper is tender. Heat the milk water salt and pepper to boiling in a 2-quart saucepan. Gradually add the grits stirring constantly and reduce the heat when they have all been added. Simmer uncovered stirring frequently until thick about 5 minutes. Stir in the bell pepper mixture and cheese.

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