Title: Serrano grits with cheese
 Categories: Cheese, Vegetables, Mexican, Side dishes
      Yield: 6 Servings
 
    1/2 c  Red Bell Pepper; Chopped
    1/2 c  Green Onions/Tops; Sliced
      2    Serrano Chiles; *
      2 tb Margarine Or Butter
  1 1/2 c  Milk
  1 1/2 c  Water
    1/2 ts Salt
    1/4 ts Pepper
    3/4 c  White Hominy Quick Grits
  1 1/2 c  Cheese; 6 oz, **
 
  *     Serrano Chiles should be seeded and chopped. ** Use Shredded
  Monterey Jack Cheese in this recipe. Cook and stir the bell pepper,
  onions, and chiles in the margarine in a 10 inch skillet until the
  pepper is tender. Heat the milk, water, salt and pepper to boiling in
  a 2-quart saucepan. Gradually add the grits, stirring constantly, and
  reduce the heat when they have all been added. Simmer uncovered,
  stirring frequently, until thick, about 5 minutes.  Stir in the bell
  pepper mixture and cheese.