Chile, Cheese, and Scrambled Egg Grits

Chile, Cheese, and Scrambled Egg Grits

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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.

Ingredients 8 servings

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Original recipe yields 8 servings
US
Metric
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

  1. 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.
  2. 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.
  3. Beat eggs with 1 pinch salt in a small bowl; pour over grits. Let stand, covered, for 30 minutes before serving, stirring twice.

Nutrition information

  • 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

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