Categories: Sides

Ingredients

• 2 tbsp. unsalted butter
• 1 1/2 cups frozen vegetable seasoning blend, thawed
• 1 jalapeno, seeded and minced
• 4 cups water
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup old-fashioned grits
• 1 cup shredded Monterey Jack cheese with peppers

Directions

1. In a small Dutch oven, melt butter over medium-high heat. Add seasoning blend and jalapeno; cook, stirring occasionally, until vegetables are tender, about 5 minutes.

2. Stir in 4 cups water, salt and pepper, and bring to a boil. Whisk in grits and reduce heat to medium-low. Cover and cook, whisking occasionally, until grits are creamy and tender, about 20 minutes. Remove from heat, and whisk in cheese until melted. Serve immediately.

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