Jalapeño Cheese Grits

Creamy, not too spicy, jalapeño cheese grits. These are absolutely perfect with a fried egg on top for Sunday brunch!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  cups  chicken stock
• 1  cup half-and-half
• 3⁄4 cup quick-cooking grits
• 1  tablespoon  chopped  pickled jalapeno pepper
• 1⁄2 cup sharp cheddar cheese, shredded
•  salt and black pepper

Directions

1. Bring the stock to a boil over medium heat.
2. Add in half-and-half, and bring back to a boil.
3. Whisk in grits, reduce heat to low, and cook for 10-15 minutes until creamy, stirring occasionally.
4. Add chopped jalapenos, and let cook for 5 more minutes.
5. Turn off heat, add in cheese, and stir till melted and incorporated.
6. Note: Salt needed will vary depending on stock used.