Ingredients
1
red bell pepper, cut into 1-inch strips (about 1 1/2 cups)
1
yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)
1
tbsp minced seeded jalapeño chili
3
cups chicken stock or canned low-salt chicken broth
1
cup quick-cooking grits
1
1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)
Directions
1.
Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.
New-York Restaurants
