ADVERTISEMENT
Chile, Cheese, and Scrambled Egg Grits
Chile, Cheese, and Scrambled Egg Grits
0 Reviews
From: Diabetic Living Magazine
Make rich, creamy polenta with Tex-Mex inspired flavors of chiles, Cheddar cheese, and scrambled eggs right in your slow cooker.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Nonstick cooking spray
- 4½ cups reduced-sodium chicken broth or reduced-sodium vegetable broth
- 1 cup yellow or white grits
- ½ teaspoon to 1 teaspoon ground cumin
- ½ teaspoon salt
- ¾ cup shredded reduced-fat Cheddar cheese
- 1 (4 ounce) can diced green chile peppers, undrained
- 2 cloves garlic, minced
- 4 eggs
- 1 pinch salt
Preparation
-
Prep
-
Ready In
- Line a 3½- 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, ½ teaspoon salt, cheese, diced green chile peppers with liquid, and garlic. Transfer mixture to the prepared cooker.
- Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3½ to 4½ hours, stirring once halfway through cooking. Turn off cooker.
- Beat eggs with 1 pinch salt in a small bowl; pour over grits. Let stand, covered, for 30 minutes before serving, stirring twice.
- Serving size: ½ cup
- Per serving: 159 calories; 6 g fat(3 g sat); 1 g fiber; 15 g carbohydrates; 9 g protein; 104 mg cholesterol; 1 g sugars; 250 IU vitamin A; 1 mg vitamin C; 100 mg calcium; 1 mg iron; 611 mg sodium;
- Carbohydrate Servings: 1
