Source: dLife

South-of-the-border flavors enliven these cheese grits.

Servings

2 cup low sodium chicken broth
1 cup cold water
0.75 cup quick cooking grits
4 oz canned green chile peppers , drained and diced
1 medium tomatoes , peeled, seeded and chopped
1 tbsp fresh cilantro , chopped
1 tbsp fresh chives , chopped
0.25 cup low fat shredded monterey jack cheese

1 Place broth and water in a 2-quart saucepan and heat to a boil.
2 Add grits slowly, stirring constantly.
3 Cook over medium heat until it becomes thickened, stirring constantly.
4 Stir in remaining ingredients and let warm through, and serve.