Jalapeno-Monterey Jack Grits

(from saymyname’s recipe box)

Source: Big Cedar Lodge

Serves 6 people

Categories: Grits, Side Dish

Ingredients

  • 1 tablespoon butter
  • 1 red bell pepper, cut into 1 inch strips
  • 1 yellow bell pepper, cut into 1 inch strips
  • 1 tablespoon minced seeded jalapeno pepper
  • 2 garlic cloves, minced
  • 3 cups chicken stock or 3 cups canned chicken broth
  • 1 cup whipping cream
  • 1 cup quick-cooking grits
  • 1 1/2 cups shredded hot monterey jack pepper cheese
  • salt and pepper

Directions

  1. Melt butter in a heavy skillet over medium-high heat.

  2. Sauté red and yellow pepper, jalapeño, and garlic for about 5 minutes or until peppers are tender.

  3. In a large saucepan, bring chicken stock and cream to a boil.

  4. Add grits in a thin stream, whisking constantly.

  5. Whisk for about 6 minutes or until grits are cooked and mixture thickens.

  6. Add sautéed pepper mixture and cheese.

  7. Stir until cheese melts.

  8. Season with salt and pepper.

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