Friday, March 2, 2012

Jalapeno-Jack Grits

The past couple of weeks have been quite a blur.  We lost my beautiful grandma on Feb 20th.  She was the heart of our family and I have a hard time imagining my world with out her smiling face.  As far back as I can remember are memories of grandma and I in her kitchen.  Me sitting on the stool watching her at the stove.  As I grew older, me standing beside her learning some of her signature dishes.  Cooking has always been a huge part of me, and she is one of the reasons why.

I meant to post this recipe right after Valentine's Day, but it seems so fitting to share it now.  Grandma, a true Southern Belle, introduced me to Grits when I was was just a little girl.  We called it "Georgia Ice Cream".  It was often a part of our breakfast routine.  While these grits are a little different from our regular breakfast ones, thay are outstanding.  Don't be afraid of the Jalepeno, they aren't really spicy at all.  But oh so flavorful.  Enjoy!

Jalapeño-Jack Grits
Adapted from Epicurious
1/2 Tbls Butter
1/2 Tbls Olive Oil
1 small yellow onion, chopped (or 1/2 large onion)
1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)
1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)
1 tablespoon minced seeded jalapeño chili
1 garlic clove, minced
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)

Heat butter & olive oil in heavy medium skillet over medium-high heat. Add onion, peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes.

Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.

Note: Always use care when handling jalepenos (and other hot peppers). The white membrane that the seeds are attached to packs the heat.  I usually cut this part out when I remove the seeds.  I always protect my hands when doing this.  A finger in the eye after touching one of these bad boys is NO fun!

No comments:

Post a Comment