Southwest Grits Pie

By John Crowley

  • 3/4 cup quick-cooking hominy grits

  • 1 cup (4 oz) shredded reduced-fat Monterey Jack cheese

  • 3 green onions with green tops, thinly sliced

  • 1 large egg, beaten, or 1/4 cup egg substitute

  • 1/4 tsp hot pepper sauce

  • Two 4-oz cans whole green chilies, drained and patted dry

  1. Preheat the oven to 350 degrees F. Bring 3 cups water to a boil in a medium saucepan. Slowly stir in the grits; simmer until thickened, about 3 to 5 minutes, stirring frequently.Remove from the heat; stir in the cheese, onions, eggs or egg substitute, and pepper sauce. Arrange the chilies in a 9-inch pie plate in spoke fashion, with the larger ends against the edges of the plate and the tips forward the center. Pour the grits mixture evenly over the chilies. Bake 30 minutes or until set. Let stand 5 minutes. Cut into wedges and serve warm.

Nutritional Facts

Per Serving
(1 wedge of pie)
87 Calories
2g Fat
32mg Cholesterol
126mg Sodium
12g Carbs
1g Dietary Fiber
5g Protein
Diabetic Exchanges
1 Starch

hominy southwest gluten free calcium main dish vegetarian low carb side dish bake

4 replies

Sistr2Sistr 2010-02-18 15:00:56 -0600 Report

I was thinking that I might be a good idea for those of us with more sensative guts to aliminate the hot sauce and chilies and use PepperJack cheese. Sounds yum though.