Jalapeno-Monterey Jack Grits

This is from my favorite get-away place, Big Cedar Lodge in Ridgely, Missouri. Love these grits, yes I do!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  tablespoon butter
• 1  red bell pepper, cut into 1 inch strips
• 1  yellow bell pepper, cut into 1 inch strips
• 1  tablespoon  minced seeded  jalapeno pepper
• 2  garlic cloves, minced
• 3  cups  chicken stock or 3  cups canned chicken broth
• 1  cup  whipping cream
• 1  cup quick-cooking grits
• 1 1⁄2 cups  shredded hot monterey jack pepper cheese
•  salt and pepper

Directions

1. Melt butter in a heavy skillet over medium-high heat.
2. Sauté red and yellow pepper, jalapeño, and garlic for about 5 minutes or until peppers are tender.
3. In a large saucepan, bring chicken stock and cream to a boil.
4. Add grits in a thin stream, whisking constantly.
5. Whisk for about 6 minutes or until grits are cooked and mixture thickens.
6. Add sautéed pepper mixture and cheese.
7. Stir until cheese melts.
8. Season with salt and pepper.