January 18, 2016


1. Heat water and cream over medium heat until the mixture begins to boil. While whisking continuously, pour grits into water and cream mixture in a slow, steady stream. 

2. Reduce heat and simmer. Season with salt and white pepper, and stir ofter for approximately 30 minutes or until grits are tender. 

3. In a small skillet, melt 2 tablespoons butter over medium heat. Sautée diced jalapenos until they begin to soften. Stir into grits. Remove from heat and add the remaining butter and cheese. Adjust seasoning to taste. 

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  • 2 cups heavy cream
  • 2 cups water
  • 1 cup stone ground grits
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 pound butter (1 stick), 2 tablespoons and 6 tablespoons divided
  • 2 jalapeños, diced small with seeds removed
  • 1/2 pound Vermont white cheddar cheese, shredded
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