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Jalapeno Grits
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Description
Give it a try! It is custardy and tangy and spicy. It will make a perfect breakfast side and a perfect Thanksgiving side as well.
Ingredients
- 4 cups Water
- 1 cup Cornmeal (Muddy Dog Is My Favorite)
- 1 cup Cheddar Or Monterey Jack Cheese, Or A Mix Of Both
- 2 Tablespoons Jalapenos
- ¼ teaspoons Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cider Vinegar
- 4 Tablespoons Butter Cold And Cubed
- 1 teaspoon Salt
- ½ teaspoons Pepper
Preparation
1. Bring the water to a simmer. Whisk in the cornmeal slowly and mix until all lumps are dissolved.
2. Stir in the cheese. Add the jalapenos, cayenne, paprika, and cider vinegar.
3. Turn off the heat and whisk in the butter, salt and pepper.
4. Serve immediately or store in a container for up to 2 weeks. To reheat, simply add butter and a bit of cream over medium heat.
Serves 8.
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4 Comments
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a Cook by marriage on 11.15.2010
I think this could be delicious, but is 1 cup of cider vinegar right? The vinegar was completely overbearing. I will try this again, but next time I will start with half a cup or less.
ginarucker on 11.15.2010
Interesting. Not sure about the not really cooking part, but whatever floats your boat.
msaulsbury on 11.15.2010
Never used cornmeal as grits. I’ve always bought grits in a box.
milkwithknives on 11.14.2010
Oh my gosh, I’ve never heard of such a thing, but it looks amazing. Is it a spread, or what do you do with it?