Prep 10 mins
Cook 5 mins
If you're not into spicy foods, you might be surprised by these. The cheese tones down spiciness of the jalepeno. I'm a spicyhot wimp, and I love me some cheesy grits! From LJ entry on Thursday, April 4th, 2002. Easy and delicious!
- 946.36 ml cooked grits
- 29.58-44.37 ml minced jalapenos, to taste
- 2.46 ml ground cumin
- 1.23-2.46 ml dried ancho chile powder, to taste
- 1.23 ml granulated garlic (don't overdo it)
- 59.14 ml grated parmesan cheese
- 4.92 ml butter
- salt & freshly ground black pepper, to taste
- 118.29 ml cubed monterey jack pepper cheese (optional)
- Prepare the grits (instant or regular) as normal, according to packaging, to make four servings.
- When grits are almost to their finished texture, mix in the rest of the listed ingredients. Stir well and heat for another few minutes until everything is well incorporated.
- You can either eat them immediately (which we usually do), or you can spread it about an inch thick it into a lightly pan-sprayed or buttered cooking pan and refrigerate it (and/or any leftovers) and cut it into squares or wedges for browning and re-heating in a sauté pan later. Either way, they’re delicious.
- Note: Whether or not I add the pepperjack cheese depends on what texture I'm feeling like eating. It's smoother without the cheese, a little gloppier (but cheesier!) with the pepperjack. If I'm using jalepenos from the jar, I pour in some of the juice from those, too.
- Makes 4 servings.