Jalapeño-Monterey Jack Grits

Name: Jalapeño-Monterey Jack Grits
Yield: Makes 6 Servings
Ingredients: 1 tablespoon butter; 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)

By Top of the Rock in Ridgedale MO

November 30, 2001

Recipe notes