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Jalapeno Grits

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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

Details

Preparation

Step 1

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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