Jalapeño Cheddar Grits Recipe
Jalapeño Cheddar Grits make a fantastic meal or side. This staple of the south is certainly amazing.
Ingredients
- 8 thick slices Bacon diced
- 2 jalapeños Jalapeño 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)
Instructions
- 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).