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Jalapeño-Monterey Jack Grits


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  • 1 tablespoon butter
  • 1 red bell pepper cut 1" strips (abt 1 1/2 cups)
  • 1 yellow bell pepper cut 1" strips (abt 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 (abt 6 oz)


Servings 6


Step 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.

This recipe yields 6 servings.

This colorful side dish would be delicious with roast chicken, steak, or pork.

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