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Jalapeño Grits
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“Jalapeño Grits”

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 8 servings

Ingredients

  • 4 cups water
  • 1 cup cornmeal Muddy Dog is my fav
  • 1 cup cheddar or Monterey Jack cheese or a mix of both
  • 2 tablespoons diced jalapenos
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon cider vinegar
  • 4 tablespoons butter cold and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Bring the water to a simmer. Slowly whisk in the cornmeal and mix until all lumps are dissolved.
  • Stir in the cheese. Add the jalapenos, cayenne, paprika, and vinegar.
  • Turn off the heat and whisk in the butter, salt and pepper.
  • Serve immediately or store in the refrigerator in a sealed container for up to 2 weeks. To reheat simply add butter and a bit of cream over medium heat.