Jalapeño-Monterey Jack Grits
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon butter
- 1 cup whipping cream
- 1 cup quick-cooking grits
- 1 garlic clove, minced
- 3 cups chicken stock or canned low-salt chicken broth
- 1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)
- 1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)
- 1 1/2 cups grated hot pepper monterey jack cheese (about 6 ounces)
- Carbohydrate 30 g(10%)
- Cholesterol 78 mg(26%)
- Fat 25 g(38%)
- Fiber 2 g(8%)
- Protein 13 g(27%)
- Saturated Fat 15 g(74%)
- Sodium 357 mg(15%)
- Calories 394
Preparation Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté 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 sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.
Preparation Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté 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 sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.
