Jalapeño cheese grits
Servings 6
Ingredients
- 2 tablespoons unsalted butter
- 2 jalapeños, seeded and diced
- 2 cloves garlic, minced
- 2 cups whole milk
- 2 cups water
- 1 teaspoon Kosher salt
- 1 cup uncooked yellow grits
- 2 cups (8 ounces) grated Colby-Jack cheese
Instructions
- In a medium saucepan, melt the butter on medium-low and add the a jalapeños. While stirring occasionally, cook until softened and fragrant, about 5 minutes. Add the garlic and cook for 30 more seconds. Remove the jalapeños and garlic from the pot.
- Pour into the pot the milk and water, add the salt, then turn the heat to high. When the liquid comes to a boil, turn the heat down to low, add the grits, and stir until thick and creamy, about 5-8 minutes.
- After the grits are done, stir in the cheese, jalapeños, garlic, and stir until the cheese has melted. Taste and add more salt if needed.