Stone-Ground Grits With Ancho Chile and Cheddar
35 mins (cooking 35)
12 ingredients
6 servings
This recipe is made using stone-ground grits, not the quick-cooking kind. I use yellow corn grits from the Old Mill in Pigeon Forge, Tennessee, where the grits are made in a mill powered by the Little Pigeon River. By the way, I love the flavor of ancho chile with grits, even though many recipes call for chipotle (which would work well, too.)

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , north-american , grains , american , southern-u.s. , time-to-make ,
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Serving Size (243.48 g)
Servings 6
Amount per Serving
Calories 481.11 Calories from Fat 316.35
% Daily Value *
Total Fat 35.15g 324.47%
Saturated Fat 21.78g 653.43%
Trans Fat 0.48g %
Cholesterol 103.58mg 207.17%
Sodium 822.5mg 205.62%
Total Carbohydrate 27.8g 55.6%
Dietary Fiber 2.17 g 52.06%
Sugars 5.85 g %
Protein 15.87g 190.39%
Vitamin A 1915.82IU% Vitamin C 2.45mg%
Calcium 379.38mg% Iron 1.51mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4