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Jalapeno-Monterey Jack Grits

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“This is from my favorite get-away place, Big Cedar Lodge in Ridgely, Missouri. Love these grits, yes I do!”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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