Jalapeno-Monterey Jack Grits |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is from my favorite get-away place, Big Cedar Lodge in Ridgely, Missouri. Love these grits, yes I do! 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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