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    You are in: Home / Recipes / Southwestern Grits Recipe
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    Southwestern Grits

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 01, 2011

      I scaled this down and used some cooked chard I had leftover. Loved it! I didn't have Monterey Jack so used some Mexican farmers cheese. Thanks for a great breakfast!

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    • on March 11, 2010

      I liked the addition of the spinach. This reminded me of a polenta dish. My boys seemed to enjoy it too. Great chance of pace. Thanks for sharing. Made for 1-2-3 tag.

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    • on November 17, 2011

      I halved the recipe. Loved the colors in the dish. I used fresh spinach and fresh corn, instead of frozen and canned. I'd decrease the amount of taco seasoning, because I felt it overshadowed the wonderful tastes of the veggies. I also probably added a bit more cheese....love cheese! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2010

    • on August 18, 2008

      This was very good, but the spinach was a different addition. I used fresh cut from the cob corn and homemade taco seasoning. My grits hating husband ate two servings. I also made this entirely, in the microwave. I cooked it 5 mins on 50% power after I mixed everything together instead of putting in the oven.

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    Nutritional Facts for Southwestern Grits

    Serving Size: 1 (200 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 231.7
     
    Calories from Fat 96
    41%
    Total Fat 10.7 g
    16%
    Saturated Fat 5.0 g
    25%
    Cholesterol 21.1 mg
    7%
    Sodium 192.0 mg
    8%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.4 g
    9%
    Protein 9.8 g
    19%

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