Jalapeno Grits

Jalapeno Grits
Jalapeno Grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups Chicken Stock

  • 1

    cup (6 ounces) Anson Mills Antebellum Coarse White or Yellow Grits

  • 1 to 2

    Tablespoons unsalted butter

  • 1

    each Yellow Onion, minced

  • 1

    clove Garlic, minced

  • 1

    Tablespoon Fresh Thyme, chopped

  • 1

    Cup Jalapeno Jack Cheese, grated

  • 1/2

    Teaspoon Paprika

  • 1/2

    Teaspoon Tabasco Sauce

  • Salt and Pepper

Directions

In a medium size, heavy bottom sauce pot, bring the chicken stock to a boil. Sprinkle, or rain in, the grits to the boiling chicken stock a handful at a time. Stir the grits occasionally as they cook. Reduce the heat to a simmer, and cook the grits about 30 minutes, until they are thickened and soft in texture. Separately, melt the butter over medium heat in a small sauté pan. Add the onion and the garlic and cook them until they are well softened. Remove the pan from the heat, and set it aside.

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