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Receta Jalapeno Monterey Jack Grits
by Global Cookbook

Jalapeno Monterey Jack Grits
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  Raciónes: 6

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

  1. 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.
  2. 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.
  3. Add in sauteed pepper mix and cheese; stir till cheese melts. Season with salt and pepper.
  4. This recipe yields 6 servings.
  5. 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."
  6. This colorful side dish would be delicious with roast chicken, steak, or possibly pork.