Jalapeno Cheddar Polenta Bites

Heat the olive oil in a small saute pan over medium heat. Saute the onion and jalapeno together until softened, about 5 minutes. Remove from heat and let cool slightly.

In a heavy-bottomed saucepan over medium heat, bring the stock and salt to a boil. Whisking constantly, gradually pour in the grits; you’ll want to keep whisking to keep the grits from getting lumpy. After all of the grits have been poured in, remove the pan from the heat and keep whisking for another minute to make sure everything is incorporated. Fold in the black pepper, onion, jalapenos, garlic and 2/3 of the cheese.

Spray a mini muffin pan with nonstick spray and fill the cups up with the polenta mixture. Top each bite with a little bit of the remaining 1/3 cup of cheese. Let refrigerate for about 20 minutes to solidify, then broil the bites until the tops are bubbly and brown. Serve hot!

To reheat, just put them in a 400ºF oven for about 4-5 minute. This way they’ll stay crisp and hot!

Inspired by Mimi’s cheese grits, bite-form inspired by (never home)maker.