4 cups fat free milk

1 1 1/4 ounces taco seasoning mix

3 tablespoons butter

few dashes bottled hot pepper sauce 1 cup quick-cooking grits or quick-cooking

-- polenta mix 1 4 1/2 ounces chopped green chilies

1 1/4 cups shredded colby-monterey jack cheese -- (5 ounces)

2 tablespoons snipped fresh cilantro

2 tablespoons chopped green onion

salsa -- taco sauce, light -- dairy sour cream, -- and/or chopped -- tomato

In a large saucepan combine fat free milk, taco seasoning mix, butter, and hot pepper sauce; cook over medium heat just until boiling. Gradually add grits or polenta mix, stirring constantly. Reduce heat to medium-low and cook, stirrin g constantly, for 4 to 5 minutes or until mixture is very thick. Remove from h eat and stir in green chilies.

Pour mixture into a greased 2-quart square baking dish. Cool slightly. Cover and chill in refrigerator 4 to 24 hours or until firm.

Uncover dish and invert onto a large cutting board. Cut grits mixture into qua rters. Cut each quarter portion diagonally (in an X shape) to make 16 triangle s total. Arrange triangles in the same baking dish, overlapping as necessary. Sprinkle with cheese.

Bake in a 400? oven about 25 minutes or until hot and cheese is melted. Let sta nd for 5 minutes. Sprinkle with cilantro and green onion. Serve with salsa, t aco sauce, sour cream, and/or tomato. Makes 8 side-dish servings.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

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