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Categories:Viewed: 71 - Published at: 7 years ago
Ingredients
- 3 cups chicken stock
- 1 cup half-and-half
- 3/4 cup quick-cooking grits
- 1 tablespoon chopped pickled jalapeno pepper
- 1/2 cup sharp cheddar cheese, shredded
- salt and black pepper
Method
- Bring the stock to a boil over medium heat.
- Add in half-and-half, and bring back to a boil.
- Whisk in grits, reduce heat to low, and cook for 10-15 minutes until creamy, stirring occasionally.
- Add chopped jalapenos, and let cook for 5 more minutes.
- Turn off heat, add in cheese, and stir till melted and incorporated.
- Note: Salt needed will vary depending on stock used.
