Jalapeno cheese grits are sooooo delicious. I think they go perfect with poached eggs and sausage, but it also goes well with dinner entrees, such as beef. You whole family will love it! My sweetie had this for the first time and said he died and went to heaven :)







4 cups low-sodium chicken broth
1 garlic clove, minced
1 cup old-fashioned grits
4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
4 tablespoons unsalted butter
2 tablespoons heavy cream
Kosher salt and freshly ground pepper
2 jalapenos, finely diced
2 tablespoons olive oil

Special Equipment: Cuisinart Sauce Pan

In a medium saucepan add oil, jalapenos and garlic and cook for a couple minutes on low heat. Add the chicken broth and raise heat to bring it to a boil. After 5 minutes, reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.

Serves 4

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Filed under: Breakfast • Side Dish

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