PREP TIME
10 min
COOK TIME
1h 15 min
YIELDS
12 servings
Serve these thick, creamy, Cheddar cheesy grits piping hot for maximum
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Ingredients
1
Tbsp butter
1
Tbsp oil
2
jalapenos, diced
1
whole onion, diced
1
whole red bell pepper, diced
4
cups stone-ground grits
8
cups low-sodium chicken (or beef) broth, plus more if needed
2
cups half-and-half
2
cups grated Cheddar
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Directions
Step 1
Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
Step 2
Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
Step 3
Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
Step 4
Remove the grits from the heat and stir in the cheese. Serve immediately.