Name: Jalapeño Cheddar Grits Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6.0
Cuisine: Cast Iron Cooking
Ingredients: 8 thick slices bacon, diced; 2 jalapeños jalapeños, seeds removed and diced; 1 cup heavy cream; 3 cups chicken broth, low-sodium; 1 1/2 cups boiling water; 1 1/2 cups white corn grits, quick cooking; 1 teaspoon salt; 2 cups shredded white cheddar cheese, white - divided; 1/4 cup green onions, for garnish (optional)

Jalapeño Cheddar Grits Recipe

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5 m 25 m 6 Servings

Ingredients

8 thick slices Bacon, diced
2 jalapeños Jalapeños, seeds removed and diced
1 cup Heavy Cream
3 cups Chicken Broth, low-sodium
1 1/2 cups Boiling Water
1 1/2 cups White Corn Grits, quick cooking
1 teaspoon Salt
2 cups Shredded White Cheddar Cheese, white - divided
1/4 cup Green Onions, for garnish (optional)

Directions

Using a 9" cast iron skillet, add the diced bacon and diced Jalapeño. Cook over medium heat until bacon is crispy (~8-10 minutes).
Transfer the bacon and jalapeños to a paper towel and pat dry. Drain the bacon grease from the skillet and set aside.
In a medium sauce pan, bring the heavy cream, chicken broth, and water to a boil over medium-high heat. Once boiling, slowly whisk in the grits. Reduce heat to medium-low, cover and cook for 5-7 minutes, or until grits have thickened and absorbed the liquid.
Stir in the bacon, jalapeños, salt and 1 1/2 cups of the grated cheese.
Transfer the grits into the cast iron skillet and top with the remaining 1/2 cup of grated cheese. Place skillet under broiler for 3-5 minutes, or until cheese on top has melted and grits are light brown in color. Garnish with green onions (optional).