Jalapeno-Monterey Jack Grits - cooking recipe

Ingredients
    1 tablespoon butter
    1 red bell pepper, cut into 1 inch strips
    1 yellow bell pepper, cut into 1 inch strips
    1 tablespoon minced seeded jalapeno pepper
    2 garlic cloves, minced
    3 cups chicken stock or 3 cups canned chicken broth
    1 cup whipping cream
    1 cup quick-cooking grits
    1 1/2 cups shredded hot monterey jack pepper cheese
    salt and pepper
Preparation
    Melt butter in a heavy skillet over medium-high heat.
    Saute red and yellow pepper, jalapeno, and garlic for about 5 minutes or until peppers are tender.
    In a large saucepan, bring chicken stock and cream to a boil.
    Add grits in a thin stream, whisking constantly.
    Whisk for about 6 minutes or until grits are cooked and mixture thickens.
    Add sauteed pepper mixture and cheese.
    Stir until cheese melts.
    Season with salt and pepper.

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