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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These grits are great with roast chicken or ham. Increase or decrease the hot pepper sauce to suit your heat preferance.This is from the R.S.V.P. section of a February 1989 issue of Bon Appetit. It was requested from the restaurant Dakota's in Dallas, Texas. Ingredients:
2 cups milk |
1 cup water |
1 cup instant grits |
2 tablespoons butter |
1 jalapeno chile, seeded and minced |
2 teaspoons worcestershire sauce |
2 teaspoons minced garlic |
1 teaspoon fresh ground pepper |
1/4 teaspoon hot pepper sauce (such as tabasco) |
12 ounces jalapeno jack cheese, shredded |
Directions:
1. Cook all ingredients except cheese in heavy mediym saucepan over medium-high heat until thickened, stirring frequently, about 30 minutes.
2. Add cheese and cook until thickened to consistancy of soft mashed potatoes, stirring frequently, about 10 minutes.
3. Transfer grits to serving bowl and serve hot.
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