Jalapeno Cheddar Cheese Grits
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Jalapeno cheddar cheese grits that make you come back for more!
- 1 cup freshly ground yellow corn grits
- 4 cups chicken stock (as specified by the grits producer) – get the recipe HERE
- 1/2 stick unsalted butter
- 1 pinch cayenne pepper
- 1 large garlic clove – microplaned
- 8–12 oz extra sharp cheddar cheese – to taste
- 2–3 jalapeno peppers – seeded and diced
- Salt – to taste
- Half and half – to thin the grits if necessary
- Shred the cheese and dice the jalapeno
- Bring the chicken stock to a boil and add the butter
- While the butter is melting add the cayenne pepper and the garlic
- Pour in the grits while stirring constantly and boil for 2-5 minutes, then turn down the heat to medium low
- Cook until the liquid is absorbed and the grits are soft, about 20-30 minutes while stirring frequently to avoid sticking and burning
- Fold in the cheese until it is melted and incorporated
- Fold in 3/4ths of the jalapeno and reserve the rest for garnish
- Remove from the heat and rest for 5 minutes
- Serve immediately or refrigerate overnight and re-heat when ready to serve
- Serve traditionally or pour into a hotel pan, cool and slice to serve as a loaf