Jalapeno And Monterey Jack Grits Recipes

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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

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

JALAPEñO-MONTEREY JACK GRITS



Jalapeño-Monterey Jack Grits image

Categories     Cheese     Breakfast     Brunch     Side     Quick & Easy     Bell Pepper     Jalapeño     Monterey Jack     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1 tablespoon butter
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 tablespoon minced seeded jalapeño chili
1 garlic clove, minced
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)

Steps:

  • 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.

JALAPENO AND MONTEREY JACK GRITS



Jalapeno and Monterey Jack Grits image

This is great with any main dish, as a main dish, or for breakfast. If you don't like bell peppers, leave them out; it still tastes great! Season with salt, pepper and hot sauce if you like it extra hot. Hope you enjoy!!

Provided by abotexascooker

Categories     Polenta

Time 1h

Yield 6

Number Of Ingredients 9

½ (12 ounce) package bulk pork breakfast sausage
1 tablespoon butter
2 fresh jalapeno peppers, seeded and minced
1 small green bell pepper, cut into thin strips
2 cloves garlic, minced
3 cups chicken broth
1 cup whipping cream
1 cup quick-cooking grits
3 cups shredded Monterey Jack cheese

Steps:

  • Brown the sausage in a skillet over medium heat; drain grease from the skillet. Set sausage onto a plate lined with paper towels. Melt the butter in the skillet. Cook the jalapeno pepper, bell pepper, and garlic in the melted butter until the peppers are tender.
  • Bring the chicken broth and cream to a boil in a large saucepan. Gradually add the grits to the broth mixture while whisking. Continue cooking and whisking until the grits are cooked and the mixture thickens. Add the bell pepper mixture, sausage, and Monterey Jack cheese and stir until the cheese melts.

Nutrition Facts : Calories 537.7 calories, Carbohydrate 23.6 g, Cholesterol 125.8 mg, Fat 40.1 g, Fiber 0.8 g, Protein 21 g, SaturatedFat 23.3 g, Sodium 582.4 mg, Sugar 1 g

JALAPENO AND MONTEREY JACK GRITS



Jalapeno and Monterey Jack Grits image

This is great with any main dish, as a main dish, or for breakfast. If you don't like bell peppers, leave them out; it still tastes great! Season with salt, pepper and hot sauce if you like it extra hot. Hope you enjoy!!

Provided by abotexascooker

Categories     Polenta

Time 1h

Yield 6

Number Of Ingredients 9

½ (12 ounce) package bulk pork breakfast sausage
1 tablespoon butter
2 fresh jalapeno peppers, seeded and minced
1 small green bell pepper, cut into thin strips
2 cloves garlic, minced
3 cups chicken broth
1 cup whipping cream
1 cup quick-cooking grits
3 cups shredded Monterey Jack cheese

Steps:

  • Brown the sausage in a skillet over medium heat; drain grease from the skillet. Set sausage onto a plate lined with paper towels. Melt the butter in the skillet. Cook the jalapeno pepper, bell pepper, and garlic in the melted butter until the peppers are tender.
  • Bring the chicken broth and cream to a boil in a large saucepan. Gradually add the grits to the broth mixture while whisking. Continue cooking and whisking until the grits are cooked and the mixture thickens. Add the bell pepper mixture, sausage, and Monterey Jack cheese and stir until the cheese melts.

Nutrition Facts : Calories 537.7 calories, Carbohydrate 23.6 g, Cholesterol 125.8 mg, Fat 40.1 g, Fiber 0.8 g, Protein 21 g, SaturatedFat 23.3 g, Sodium 582.4 mg, Sugar 1 g

JALAPENO CHEESE GRITS



Jalapeno Cheese Grits image

Make and share this Jalapeno Cheese Grits recipe from Food.com.

Provided by Lisa Young

Categories     Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup quick-cooking grits
3 cups water
1/4-1/2 cup butter or 1/4-1/2 cup margarine
6 ounces Velveeta cheese, sliced or grated
1/2 cup pickled jalapeno pepper, chopped (or to taste)
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
monterey jack pepper cheese, grated

Steps:

  • Bring water and salt to rapid boil.
  • Add grits, reduce heat, and cook until grits are thickened, about 3-4 minutes.
  • Stir in butter and Velveeta cheese until melted.
  • Mix eggs, milk, and black pepper together, and then add to the grits mixture.
  • Stir in the chopped jalapenos.
  • Pour into casserole dish.
  • Bake uncovered for 45 minutes or until set in a 300 degree oven.
  • Sprinkle Jack cheese on top, and return to the oven for 15 more minutes.

Nutrition Facts : Calories 216.9, Fat 12.4, SaturatedFat 7.5, Cholesterol 80.7, Sodium 680.9, Carbohydrate 18.8, Fiber 0.6, Sugar 2.1, Protein 7.4

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