Jalapeño Cheddar Grits

January 18, 2016

It doesn’t matter if they are white or yellow grits, but for best results, be sure that they are stone ground grits. At ACME Feed and Seed, the grits of choice are sourced from Falls Mill in Belvidere Tennessee.

Ingredients

2 cupsheavy cream

2 cupswater

1 cupstone ground grits

1 teaspoonsalt

1/2 teaspoonwhite pepper

1/4 poundbutter (1 stick), 2 tablespoons and 6 tablespoons divided

2jalapeños, diced small with seeds removed

1/2 poundVermont white cheddar cheese, shredded

Preparation

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.