Cheesy Grits Mexicano Recipe

Name: Cheesy Grits Mexicano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1 tablespoon olive oil; 1 onion, chopped; 1 large portobello mushroom cap, cut into bite-size pieces; 1 (7.75 ounce) can enchilada sauce (such as El Pato Salsa de Chile Fresco (R)); 1 cup water; Grits:; 3 cups water; 1 cup coarse yellow cornmeal; 1/4 cup milk; 1/2 cup shredded sharp Cheddar cheese; 1 teaspoon bacon salt; 1 dash black pepper

Servings: persons

Sauce:
1 tablespoon olive oil
1 onion, chopped
1 large portobello mushroom cap, cut into bite-size pieces
1 (7.75 ounce) can enchilada sauce (such as El Pato Salsa de Chile Fresco (R))
1 cup water
Grits:
3 cups water
1 cup coarse yellow cornmeal
1/4 cup milk
1/2 cup shredded sharp Cheddar cheese
1 teaspoon bacon salt
1 dash black pepper

1
Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion is tender and has turned translucent, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally, until the onion is dark brown, 15 to 20 minutes. Once caramelized, stir in the portobello mushroom, enchilada sauce, and 1 cup of water. Bring to a simmer and cook 5 minutes. Keep warm over low heat.
2
Meanwhile, bring 3 cups of water to a boil in a large saucepan over high heat. Whisk in the cornmeal and turn heat to low. Simmer, whisking the grits frequently until thickened, about 10 minutes. Whisk in the milk once thick, and continue cooking until the grits are tender. Once done, remove from the heat, and whisk in the Cheddar cheese and bacon salt. Season to taste with black pepper and additional bacon salt. Top the grits with the sauce to serve.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Sauce:, 1 tablespoon olive oil, 1 onion, chopped, 1 large portobello mushroom cap, cut into bite-size pieces, and more.

Yes, Cheesy Grits Mexicano falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Grits Mexicano

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