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Jalapeno Monterey Jack Grits

Author: Christopher Kosovich

Ingredients

  • 1 tbsp butter
  • 1 red bell pepper cut into 1-inch strips (about 1 1/2 cups)
  • 1 yellow bell pepper cut into 1-inch strips (about 1 1/2 cups)
  • 1 tbsp minced seeded jalapeño chili
  • 1 garlic clove minced
  • 3 cups chicken stock or canned low-salt chicken broth
  • 1 cup whipping cream
  • 1 cup quick-cooking grits
  • 1 1/2 cups grated hot pepper Monterey Jack cheese about 6 ounces

Instructions

  • Melt butter in heavy medium skillet over medium-high heat.
  • Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes.
  • Bring stock and cream to boil in heavy large saucepan.
  • Add grits in thin stream, whisking constantly.
  • Whisk until grits are cooked and mixture thickens, about 6 minutes.
  • Add sautéed pepper mixture and cheese; stir until cheese melts.
  • Season with salt and pepper.