Cheesy Jalapeño Grits
(Makes 8 servings) Print this Recipe

Try this great grits recipe! Jalapeño pepper, cheese and grits are the perfect combination needed for that special side dish.

• 1 tablespoon butter or margarine
• 1 red bell pepper, chopped into 1-inch pieces
• 1 yellow bell pepper, chopped into 1-inch pieces
• 1 tablespoon finely chopped fresh jalape˜o pepper
• 1 clove garlic, finely chopped
• 3 cups chicken broth
• 1 cup evaporated milk
• 1 cup Albers® Quick Grits
• 1 1/2 cups (6 oz.) shredded Monterey Jack cheese with jalapeño peppers
• 1 seasoning of salt and pepper, if desired

MELT butter in large, nonstick skillet over medium-high heat. Add peppers and garlic; cook, stirring occasionally, for 5 minutes or until peppers are tender. Remove peppers; keep warm. Allow skillet to cool slightly.

ADD chicken broth and evaporated milk to skillet and bring to a boil; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until grits are thickened. Add pepper mixture and cheese; stir until cheese melts. Season with salt and pepper, if desired.