Southwestern Grits With Queso Fresco, Cilantro and Lime

5 months ago 24

Democracy Dies successful Darkness

Here's a bowlful of color, creaminess, crunch and flavor, for not overmuch effort. The enactment of adding pimenton-seasoned crushed chickenhearted mightiness marque it an alternate to taco nighttime astatine your house.

Serve with a crisp greenish salad.

Ingredients

  • 1 cupful polenta (coarse yellowish grits)
  • 5 cups just-boiled water
  • 1 spoon salt
  • 1 pint grape tomatoes
  • 8 ounces crushed white-meat chickenhearted (optional)
  • 1 1/2 teaspoons smoked paprika (pimenton; optional)
  • 1/2 mean achromatic onion
  • 1/2 cupful pitted achromatic olives
  • 1/2 cupful packed cilantro leaves and tender stems
  • 1/2 steadfast but ripe avocado
  • 2 limes
  • 1/2 cupful queso fresco

Nutritional Facts

Per serving

  • Calories

    280

  • Fat

    11 g

  • Saturated Fat

    4 g

  • Carbohydrates

    40 g

  • Sodium

    920 mg

  • Cholesterol

    15 mg

  • Protein

    8 g

  • Fiber

    4 g

  • Sugar

    4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Cooking With Herbs: 50 Simple Recipes for Fresh Flavor," by Lynn Alley (Andrews McMeel, 2013).

Tested by Bonnie S. Benwick.

Published May 7, 2013

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Updated March 14, 2026

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