Jalapeno Cheese Grits

and a cast iron skillet...

Jalapeno Cheese Grits

Serves 4-6 (or one homesick Texan)

4 cups water

1 cup quick Grits (not instant)

3 Tablespoons unsalted butter

4 oz. Extra Sharp Cheddar, or Raw Goat Cheddar

2 small Jalapenos, diced, leave the seeds in  if you can take the heat

1/4 small onion, finely minced

2 cloves garlic, minced

Kosher Salt

Fresh Ground pepper

In a medium sauce pan over medium heat,  saute Jalapeno, onions and garlic in butter for 3-4 minutes. Add water and bring to a boil, slowly whisk in Grits and stir for 5 minutes. Turn down the heat and continue to cook and stir for an additional 7-10 minutes.  Add Cheese and fresh ground pepper, taste and adjust seasonings.  Add a few more pats of butter if you wish or more cheese too.

 

**For creamy Jalapeno Grits, add a few tablespoons of cream with the cheese and serve as is.

**For Baked Jalapeno Grits, add 1 or two beaten eggs once the grits have cooled, pour into a buttered baking dish, top with additional cheese and bake for 30-45 minutes @ 350 degrees

**For Crispy Grits (see photo), Pour grits into a buttered pan and allow to cool in the fridge for several hours or overnight.  Slice Grits into desired shapes and brown on a hot skillet with a dot of butter and a drizzle of olive oil. Do not turn until you see the edges turning brown, even then, wait a bit more..what you are looking for are The Tasty Bits, or a good crust to develop.

Enjoy!

Chef Deb