Grits.  They are so not for breakfast anymore!   We’ve all seen them in the morning served with a lump of melting butter (my two favorite words again!), but grits are way more versatile than that.  They have great texture and mix well with lots of other flavors.  I get so tired of the same old starchy sides so swapping in a dish like this can really change up the old cooking routine.  Since grits are a southern dish, it’s only right that we throw in a bunch of fresh jalapeños!  I always buy the quick cooking grits because, well, they’re just quick.  If you don’t buy the quick-cooking grits, follow the cooking time on the package.

Need an idea of what to serve with your grits?  Try them with the Molasses Glazed Pork Tenderloin and Roasted Asparagus for a delicious southern meal any time of the year! 

Jalapeño Cheese Grits
Reata Cookbook

3 cups of water
3 cups of heavy cream
2 jalapeños, seeded and minced
1 tablespoon salt
1 teaspoon pepper
2 1/2 cups dry grits
4 tablespoons unsalted butter
2 cups sharp cheddar cheese, grated

Combine the water, cream, jalapeños, salt, and pepper in a large saucepan.  Cook over medium-high heat until the liquids begin to boil.  Slowly whisk in the grits and continue stirring to break up any clumps.  Stir the grits often until they are soft and creamy.  If you’re using quick-cooking grits, this may only take about 5 minutes, but regular grist can take about 30 minutes.  Remove the pan from the heat and add in the butter and grated cheddar cheese.

Serves between 6 and 8, so half the recipe if you’re cooking for less.