Chile, Cheese, and Scrambled Egg Grits
Make rich, creamy polenta with Tex-Mex inspired flavors of chiles, Cheddar cheese, and scrambled eggs right in your slow cooker. Source: Diabetic Living Magazine
Ingredients
Directions
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Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner. Coat liner with cooking spray. In a large bowl combine the chicken or vegetable broth, grits, cumin, 1/2 teaspoon salt, cheese, diced green chile peppers with liquid, and garlic. Transfer mixture to the prepared cooker.
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Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours, stirring once halfway through cooking. Turn off cooker.
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Beat eggs with 1 pinch salt in a small bowl; pour over grits. Let stand, covered, for 30 minutes before serving, stirring twice.
Nutrition Facts
Serving Size: 1/2 cup
Per Serving:
159 calories; 6 g total fat; 3 g saturated fat; 104 mg cholesterol; 611 mg sodium. 15 g carbohydrates; 1 g fiber; 1 g sugar; 9 g protein; 250 IU vitamin a iu; 1 mg vitamin c; 100 mg calcium; 1 mg iron;