Spicy Grits Recipes

SPICY CHEESE GRITS

Steps:

• Prepare the grits (instant or regular) as normal, according to packaging, to make four servings.
• When grits are almost to their finished texture, mix in the rest of the listed ingredients. Stir well and heat for another few minutes until everything is well incorporated.
• You can either eat them immediately (which we usually do), or you can spread it about an inch thick it into a lightly pan-sprayed or buttered cooking pan and refrigerate it (and/or any leftovers) and cut it into squares or wedges for browning and re-heating in a sauté pan later. Either way, they're delicious.
• Note: Whether or not I add the pepperjack cheese depends on what texture I'm feeling like eating. It's smoother without the cheese, a little gloppier (but cheesier!) with the pepperjack. If I'm using jalepenos from the jar, I pour in some of the juice from those, too.
• Makes 4 servings.

SPICY GRITS

Steps:

• Bring the broth/milk combo to a boil and slowly whisk in the grits. Add salt if your broth is unsalted.
• Add the jalapenos.
• Bring to a boil again, stirring constantly, then lower the heat, cover, and cook the grits until done. Stir occasionally.
• Add the buter and incorporate completely, season with salt and pepper to taste.
• Remove from the heat.
• Add the cheese 1/3 cup at a time, stirring well.
• Serve.
• .
• Enjoy!