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Categories:
water butter garlic salt cayenne pepper grits sour cream Cheddar grated Monterey green peppers onions pimentos sugar scallions tomatoes
Viewed: 46 - Published at: 5 years agoIngredients
- 3 3/4 cups water
- 2 tablespoons butter or margarine
- 1/2 ounce canned jalapenos, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup grits
- 1/2 cup sour cream
- 1 cup grated Cheddar
- 1 cup grated Monterey jack
- 1 cup diced green peppers
- 1 cup diced onions
- 3 .5 ounces canned pimentos, drained
- 6 ounces sugar-cured ham or deli ham, diced
- 1/4 cup diced scallions
- 1/4 cup diced tomatoes
Method
- In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil.
- Add the grits and stir.
- Reduce the heat to medium and continue stirring until the grits start to thicken.
- Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy.
- Preheat the oven broiler.
- In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender.
- Pour the grits mixture into a large casserole dish and top it with the cooked vegetables and ham.
- Add the remaining cheese on top and broil in the oven until the cheese is melted.
- Garnish each serving with scallions and tomatoes and serve immediately.
