Ingrédients pour Jalapeno Monterey Jack Grits
- 2 tablespoons butter
- Red Bell Pepper
- Yellow Bell Pepper
- Jalapeno Pepper
- Garlic Cloves
- 4 cups chicken stock
- Whipping Cream
- Quick Cooking Grits
- Monterey Jack Pepper Cheese
- Salt And Pepper
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Comment préparer Jalapeno Monterey Jack Grits
- Melt 2 tablespoons of butter in a heavy skillet over medium-high heat.
- Add 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 1 seeded and minced jalapeno pepper. Saute for 5 minutes, or until peppers are tender-crisp. Stir in 2 minced cloves of garlic during the last minute of cooking.
- In a large saucepan, bring 4 cups of chicken stock and 1 cup of heavy cream to a rolling boil.
- Slowly whisk in 1 cup of stone-ground grits in a thin, steady stream. Continue whisking constantly.
- Reduce heat to low and whisk for about 6-8 minutes, or until the grits are cooked through and the mixture has thickened to your desired consistency.
- Stir in the sauteed pepper mixture and 1 cup of shredded Monterey Jack cheese.
- Continue stirring until the cheese is completely melted and the grits are creamy and smooth.
- Season generously with salt and black pepper to taste. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
12g
Fat
80g
Carbs
9g
