Jalapeño-Monterey Jack Grits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For my birthday, writes Cynthia Black of Kansas City, Missouri, my husband took me to Big Cedar Lodge in Ridgedale. One night we ate dinner at Top of the Rock, a restaurant at the resort. As a side dish, they served incredible cheese and jalapeño grits. This colorful side dish would be delicious with roast chicken, steak, or pork. Ingredients:
1 tablespoon 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 tablespoon 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) |
Directions:
1. 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.
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