Jalapeno Grits
By Mike_67
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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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