Jalapeno Monterey Jack Grits

Jalapeno Monterey Jack Grits
  • 1 tbsp butter
  • 1 red bell pepper, cut into 1-inch strips (about 1½ cups)
  • 1 yellow bell pepper, cut into 1-inch strips (about 1½ 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
  • 1½ cups grated hot pepper Monterey Jack cheese (about 6 ounces)
  1. Melt butter in heavy medium skillet over medium-high heat.
  2. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes.
  3. Bring stock and cream to boil in heavy large saucepan.
  4. Add grits in thin stream, whisking constantly.
  5. Whisk until grits are cooked and mixture thickens, about 6 minutes.
  6. Add sautéed pepper mixture and cheese; stir until cheese melts.
  7. Season with salt and pepper.


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