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Categories:
cooked grits jalapenos ground cumin chile powder garlic Parmesan cheese butter salt cubed monterey jack pepper cheese
Viewed: 93 - Published at: 9 years agoIngredients
- 4 cups cooked grits
- 2 -3 tablespoons minced jalapenos, to taste
- 1/2 teaspoon ground cumin
- 1/4 - 1/2 teaspoon dried ancho chile powder, to taste
- 1/4 teaspoon granulated garlic (don't overdo it)
- 1/4 cup grated parmesan cheese
- 1 teaspoon butter
- salt & freshly ground black pepper, to taste
- 1/2 cup cubed monterey jack pepper cheese (optional)
Method
- Prepare the grits (instant or regular) as normal, according to packaging, to make four servings.
- When grits are almost to their finished texture, mix in the rest of the listed ingredients. Stir well and heat for another few minutes until everything is well incorporated.
- You can either eat them immediately (which we usually do), or you can spread it about an inch thick it into a lightly pan-sprayed or buttered cooking pan and refrigerate it (and/or any leftovers) and cut it into squares or wedges for browning and re-heating in a saute pan later. Either way, they're delicious.
- Note: Whether or not I add the pepperjack cheese depends on what texture I'm feeling like eating. It's smoother without the cheese, a little gloppier (but cheesier!) with the pepperjack. If I'm using jalepenos from the jar, I pour in some of the juice from those, too.
- Makes 4 servings.
