Posted by: Terrytx 10-04-99 7:50 AM
Santa Fe Grande
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Tex-Mex
Amount Measure Ingredient, Preparation Method
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4 cups fat-free milk
1 (1 1/4 oz) package taco seasoning mix
3 tablespoons butter
few dashes bottle hot pepper sauce
1 cup quick-cooking grits or polenta mix
1 (4. 5 oz.) can chopped green chiles
1 1/4 cups shredded Colby-Monterey Jack cheese
2 tablespoons snipped fresh cilantro
2 tablespoons chopped green onions
In a large saucepan, combine milk, seasoning mix, butter and pepper sauce; cook over medium heat just until boiling.
Gradually stir in grits or polenta.
Cook and stir over medium-low heat for 4 to 5 minutes, or until very thick.
Remove from heat and stir in green chilies.
Pour into a greased 2-qt. square baking dish.
Cool slightly then cover; chill in refrigerator 4 to 24 hours or until firm.
Preheat oven to 400° F.
Invert onto a cutting board, cut into quarters then cut each diagonally to make 16 triangles total.
Arrange in same baking dish, overlapping as necessary and sprinkle with cheese.
Bake about 25 minutes or until cheese is melted.
Let stand for 5 minutes.
Sprinkle with cilantro and green onion.
If desired, serve with salsa, taco sauce, sour cream, and /or chopped tomato.
Makes 8 side-dish servings.
240 cal, 12g pro, 24g carb, 12g fat, 30mg chol, 2g fiber, 733 mg sod.
Source: "The Best Milk Recipes in America"