Grits with Cheese, Corn and Jalapeno Peppers
A deliciously different side dish with a spicy kick. Pair it with a wide variety of entrees to add an interesting twist to any meal.
Ingredients
- 2 cups half and half
- 3-½ cups water
- 1-⅓ cups quick cooking grits (5 minute type - not instant)
- 1 teaspoon salt
- 6 ounces sharp cheddar cheese grated
- 8.75 ounce can whole kernel corn drained
- 10-12 slices pickled jalapeno pepper slices diced
Instructions
- Stir water, half and half and salt together in medium to large saucepan and bring to a boil.
- Stir in grits and reduce heat to low to medium low, whisking to remove any lumps.
- Cook for 5-6 minutes, stirring with whisk occasionally
- Add cheese and stir until melted and incorporated.
- Remove from heat and stir in corn and diced peppers.
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