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Wisconsin Cheddar Grits

04 Sep

NoFoodImage Creamy cheddar grits simmered with onions, red bell peppers, and jalapeno peppers.

-By Carrie (Strommen) Lennie

Ingredients:

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

Directions:

  1. In a large pot, heat butter and olive oil. Add onions, bell peppers, and jalapeno peppers. Stir together and let them soften.
  2. 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.
  3. Add half-and-half; stir well. Cover and cook for another 20 minutes.
  4. Mix in the cheese until melted, and serve.
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1 Comment

Posted by on September 4, 2011 in Side Dishes

 

One response to “Wisconsin Cheddar Grits

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