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Jalapeno Cheddar Cheese Grits

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Jalapeno cheddar cheese grits that make you come back for more!

Ingredients

Scale

 

  • 1 cup freshly ground yellow corn grits
  • 4 cups chicken stock (more or less as specified by the grits producer)
  • 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

Instructions

  1. Shred the cheese and dice the jalapeno
  2. Bring the chicken stock to a boil and add the butter
  3. While the butter is melting add the cayenne pepper and the garlic
  4. Pour in the grits while stirring constantly and boil for 2-5 minutes, then turn down the heat to medium low
  5. Cook until the liquid is absorbed and the grits are soft, about 20-30 minutes while stirring frequently to avoid sticking and burning
  6. Fold in the cheese until it is melted and incorporated
  7. Fold in 3/4ths of the jalapeno and reserve the rest for garnish
  8. Remove from the heat and rest for 5 minutes
  9. Serve immediately or refrigerate overnight and re-heat when ready to serve
  10. Serve traditionally or pour into a hotel pan, cool and slice to serve as a loaf

Find it online: https://www.cooksavorcelebrate.com/jalapeno-cheddar-cheese-grits/