Categories: Grits, Side Dish

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

Directions

1. Melt butter in a heavy skillet over medium-high heat.

2. Sauté red and yellow pepper, jalapeño, and garlic for about 5 minutes or until peppers are tender.

3. In a large saucepan, bring chicken stock and cream to a boil.

4. Add grits in a thin stream, whisking constantly.

5. Whisk for about 6 minutes or until grits are cooked and mixture thickens.

6. Add sautéed pepper mixture and cheese.

7. Stir until cheese melts.

8. Season with salt and pepper.

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