Creamy cheddar jalapeño grits

creamy cheddar jalapeño grits
Bob Repp, executive chef at Hops at 84 East, Holland
By Bob Repp,
executive chef at Hops at 84 East, Holland
  • 1 cup stone-ground grits (not instant)
  • 2 cups chicken stock
  • 3 cups heavy whipping cream
  • 1 cup pickled jalapeño, minced
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Bring chicken stock to a simmer, add grits. Cook on medium until grits begin to thicken, stirring regularly. Add cream and jalapeño and continue to cook until the grits become thick and creamy. Stir in ½ cup of cheddar cheese and remove from the heat. Add salt and pepper to your liking.

Set your oven to broil. Put grits into small baking dishes and top them with a little more cheddar and a couple more slices of jalapeño. Bake until the cheese begins to brown, 1-2 minutes. Carefully remove the grits from the oven and finish with some chopped parsley.

Try the grits by themselves or topped with some braised beef, blackened shrimp, or slow-cooked collards with hot honey.

Add a Comment

Your email address will not be published. Required fields are marked *