sharp cheddar cheese, grated
jalapenos, finely diced
salt and pepper
- Bring the broth/milk combo to a boil and slowly whisk in the grits. Add salt if your broth is unsalted.
- Add the jalapenos.
- Bring to a boil again, stirring constantly, then lower the heat, cover, and cook the grits until done. Stir occasionally.
- Add the buter and incorporate completely, season with salt and pepper to taste.
- Remove from the heat.
- Add the cheese 1/3 cup at a time, stirring well.