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Guilt-free Cheddar Jalapeno Southern Grits Recipe Video
|Light butter||2 Tablespoon (recommended: Smart Balance Light)|
|Jalapeno pepper||1 Large, seeded and chopped|
|Quick cooking grits||3⁄4 Cup (12 tbs)|
|Unsalted chicken stock/Water||3 Cup (48 tbs) (recommended: Kitchen Basics)|
|Fat free cheddar cheese||3⁄4 Cup (12 tbs), shredded|
|Freshly ground black pepper||1 Teaspoon|
Calories 357 Calories from Fat 133
% Daily Value*
Total Fat 15 g23.2%
Saturated Fat 8.4 g42%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 1081.6 mg45.1%
Total Carbohydrates 27 g9.1%
Dietary Fiber 1.1 g4.5%
Sugars 0.8 g
Protein 31 g61.1%
Vitamin A 9.3% Vitamin C 6%
Calcium 3.3% Iron 11.5%
*Based on a 2000 Calorie diet
1. In a saucepan over medium heat, melt 1 tablespoon butter spread.
2. Add the jalapenos and sauté until softened, then add salt.
3. Add the grits and stir for 1 minute. Add a pinch of salt again.
4. Whisk in chicken stock, bring to a boil and stir until thickened, about 5 minutes.
5. Remove from heat, stir in remaining butter and cheese. Add salt and pepper, to taste.
6. Serve it hot as a meal or you could have it with fried fish such as fried catfish or salmon croquettes.
I used light butter spread instead of real butter. Light butter spreads are full of heart healthy oils, not heart clogging saturated fat like butter. By making this simple change, you are saving almost 80% of the saturated fat butter has and add extra oils to keep your heart beating smoothly.
I added chicken stock instead of water for extra flavor. However, you need to get the unsalted/low sodium variety. Otherwise, you are adding a lot of sodium to your diet that you just don’t need.
Lastly, I used fat free cheddar cheese. You’re saving a ton of fat grams here. Fat free cheese doesn’t melt well on top of things but it incorporates itself into the grits perfectly.