Jalapeño Popper Grits
Ingredients
- 1 quart milk, or half milk and half water
- 1 t. salt
- 1 t. onion powder
- ½ t. garlic powder
- ¼ cup crumbled bacon--about 4 slices fried crisp
- 1 cup regular grits (not instant, not stoneground)
- ½ cup shredded Monterey jack cheese
- ½ cup shredded extra sharp cheddar
- 1 4 oz. can canned diced jalapeño peppers, drained and chopped, or 4-5 fresh jalapeños, roasted, seeded, and chopped
- hot sauce of your choice for the table
- extra chopped jalapeño, crumbled bacon, and cheese for garnish, optional
Instructions
- Add milk, salt, onion powder, garlic powder, and crumbled bacon to a heavy-bottomed skilllet. Bring to a simmer over medium heat.
- Stir in the grits. Turn the heat to medium low and cover the pot. Cook, stirring often, until the grits are tender, 7 or 8 minutes.
- Turn off the heat and add the cheese and jalapeños. Stir while the cheese melts. Serve hot.