Ingredients
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1 tablespoon butter
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1 red bell pepper, cut into 1 inch strips
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1 yellow bell pepper, cut into 1 inch strips
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1 tablespoon minced seeded jalapeno pepper
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2 garlic cloves, minced
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3 cups chicken stock or 3 cups canned chicken broth
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1 cup whipping cream
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salt and pepper
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1 1/2 cups shredded hot monterey jack pepper cheese
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1 cup quick-cooking grits
Instructions
- Melt butter in a heavy skillet over medium-high heat.
- Sauté red and yellow pepper, jalapeño, and garlic for about 5 minutes or until peppers are tender.
- In a large saucepan, bring chicken stock and cream to a boil.
- Add grits in a thin stream, whisking constantly.
- Whisk for about 6 minutes or until grits are cooked and mixture thickens.
- Add sautéed pepper mixture and cheese.
- Stir until cheese melts.
- Season with salt and pepper.