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Ingredientes
- 1 Tbsp. butter
- 1 x red bell pepper cut 1" strips (abt 1 1/2 c.)
- 1 x yellow bell pepper cut 1" strips (abt 1 1/2 c.)
- 1 Tbsp. chopped seeded jalapeno chili
- 1 x garlic clove chopped
- 3 c. chicken stock (or possibly canned low-salt chicken broth)
- 1 c. whipping cream
- 1 c. quick-cooking grits
- 1 1/2 c. grated warm-pepper Monterey Jack cheese (abt 6 ounce)
Direcciones
- Heat butter in heavy medium skillet over medium-high heat. Add in both peppers, jalapeno, and garlic; saute/fry till peppers are tender, about 5 min.
- Bring stock and cream to boil in heavy large saucepan. Add in grits in thin stream, whisking constantly. Whisk till grits are cooked and mix thickens, about 6 min.
- Add in sauteed pepper mix and cheese; stir till cheese melts. Season with salt and pepper.
- This recipe yields 6 servings.
- Comments: "For my birthday," writes Cynthia Black of Kansas City, Missouri, "my husband took me to Big Cedar Lodge in Ridgedale. One night we ate dinner at Top of the Rock, a restaurant at the resort. As a side dish, they served incredible cheese and jalapeno grits."
- This colorful side dish would be delicious with roast chicken, steak, or possibly pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 196 | |
| Calories from Fat 86 | 44% |
| Total Fat 9.8g | 12% |
| Saturated Fat 5.9g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 209mg | 9% |
| Potassium 182mg | 5% |
| Total Carbs 22.85g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.88g | 1% |
| Protein 4.09g | 7% |
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