Creamy cheddar grits simmered with onions, red bell peppers, and jalapeno peppers.
-By Carrie (Strommen) Lennie
1 Tbsp butter
1 Tbsp olive oil
1 small Onion, diced
1 red bell pepper, diced
2 jalapeno peppers, seeds removed and finely diced
4 cups stone-ground grits
2 32-oz cartons low-sodium chicken broth
2 cups half-and-half
2 cups shredded sharp cheddar cheese
- In a large pot, heat butter and olive oil. Add onions, bell peppers, and jalapeno peppers. Stir together and let them soften.
- Pour in grits. Stir around. Add chicken broth, and when it comes to a boil, cover and reduce heat. Let the grits simmer for about 20 minutes.
- Add half-and-half; stir well. Cover and cook for another 20 minutes.
- Mix in the cheese until melted, and serve.