Jalapeņo-Monterey Jack Grits Recipe - Cooking Index
Jalapeņo-Monterey Jack Grits Recipe - Cooking Index
"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 jalapeņo grits."
Type: Rice| 1 tablespoon | 15ml | Butter |
| 1 | Red bell pepper - cut 1" strips | |
| = (abt 1 1/2 cups) | ||
| 1 | Yellow bell pepper - cut 1" strips | |
| = (abt 1 1/2 cups) | ||
| 1 tablespoon | 15ml | Minced seeded jalapeño chili |
| 1 | Garlic clove - minced | |
| 3 cups | 711ml | Chicken stock |
| = (or canned low-salt chicken broth) | ||
| 1 cup | 237ml | Whipping cream |
| 1 cup | 237ml | Quick-cooking grits |
| 1 1/2 cups | 219g / 7.7oz | Grated hot-pepper Monterey Jack cheese - (abt 6 oz) |
Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; saute 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 sauteed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.
This recipe yields 6 servings.
Source:
Bon Appetit, December 2001
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