Jalapeño Cheese Grits

Ingredients for Jalapeño Cheese Grits

• 150g stone-ground white corn grits

• 1 jalapeño pepper

• 3 tablespoons butter

• 2 tablespoons mascarpone or cream cheese

• 60ml grated Edam cheese

• Sel

How to make Jalapeño Cheese Grits

1. Heat 950ml water in a large heavy-bottomed pot over high heat until it comes to a boil. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.

2. While the grits are cooking, pan-roast the jalapeño pepper in a small skillet over high heat until the skin is brown and blistered. Cut the pepper in half lengthwise and remove the skin and the seeds from the pepper and discard. Mince the flesh and add it to the pot of grits.

3. Remove the pot from the heat and fold in the butter, mascarpone, and Edam cheese. Season with salt.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.