Jalapeño Monterey Jack Grits Recipes

SAUSAGE CHEESE GRITS

Sausage Cheese Grits image

Categories Cheese Egg Onion Side Bake Sausage Bell Pepper Jalapeño Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Serves 8 to 10

Number Of Ingredients 12

Ingredients

6 cups water
1 1/2 cups quick-cooking grits
2 3/4 grated Monterey Jack, (about 3/4 pound)
2 tablespoon unsalted butter
two 2-inch pickled jalapeño chilies, minced, including the seeds (wear rubber gloves)
4 scallions, chopped fine
3/4 pound bulk fresh sausage
1 tablespoon vegetable oil
1 onion, chopped fine
1 large green bell pepper, chopped fine
4 large eggs
2 teaspoons Worcestershire sauce

Steps:

In a large heavy saucepan bring the water to a boil, stir in the grits slowly, and simmer them, covered, stirring occasionally, for 7 minutes. Stir in 1 1/2 cups of the Monterey Jack, the butter, the jalapeño, the scallions, and salt and pepper to taste, stirring until the cheese is melted, and spread the mixture in a buttered 13- by 9-inch baking dish.
In a heavy skillet brown the sausage over moderate heat, stirring and breaking up the lumps, transfer it with a slotted spoon to paper towels to drain, and pour off the fat. Add the oil to the skillet and in it cook the onion and the bell pepper over moderately low heat, stirring, until the vegetables are softened. In a bowl whisk together the eggs, the Worcestershire sauce, and salt to taste, stir in the sausage and the vegetables,and spread the mixture over the grits. Sprinkle the sausage mixture with the remaining 1 1/4 cups Monterey Jack and bake the grits in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until the eggs are firm.

JALAPENO-MONTEREY JACK GRITS

Jalapeno-Monterey Jack Grits image

This is from my favorite get-away place, Big Cedar Lodge in Ridgely, Missouri. Love these grits, yes I do!

Provided by ratherbeswimmin

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 red bell pepper, cut into 1 inch strips
1 yellow bell pepper, cut into 1 inch strips
1 tablespoon minced seeded jalapeno pepper
2 garlic cloves, minced
3 cups chicken stock or 3 cups canned chicken broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups shredded hot monterey jack pepper cheese
salt and pepper

Steps:

Melt butter in a heavy skillet over medium-high heat.
Sauté red and yellow pepper, jalapeño, and garlic for about 5 minutes or until peppers are tender.
In a large saucepan, bring chicken stock and cream to a boil.
Add grits in a thin stream, whisking constantly.
Whisk for about 6 minutes or until grits are cooked and mixture thickens.
Add sautéed pepper mixture and cheese.
Stir until cheese melts.
Season with salt and pepper.

Nutrition Facts : Calories 415.1, Fat 27, SaturatedFat 16.2, Cholesterol 88.2, Sodium 356.9, Carbohydrate 29.8, Fiber 1.2, Sugar 3.1, Protein 13.6

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