Jalapeño-Monterey Jack Grits

Jalapeño-Monterey Jack Grits
Jalapeño-Monterey Jack Grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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)

Directions

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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