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Jalapeño-Monterey Jack Grits

4.4

(14)

"For my birthday," writes Cynthia Black of Kansas City, Missouri, "my husband took me to Big Cedar Lodge in Ridgedale. One night we ate dinner at Top of the Rock, a restaurant at the resort. As a side dish, they served incredible cheese and jalapeño grits."

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

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 tablespoon butter
1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)
1 yellow bell pepper, cut into 1-inch strips (about 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 (about 6 ounces)

Preparation

  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.

TagsBell PepperVegetableJalapeñoChileMonterey JackCheeseDairyGritsRice & GrainsSideDinnerBrunchBreakfastNut FreeGluten FreeQuickEasyKwanzaaBon Appétit
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