JALAPENO CHEESE GRITS

My husband never liked grits until I added jalapenos and cheese to them, and now he LOVES them.  The following recipe is all it took to change his mind.

JALAPENO CHEESE GRITS

2 1/2 cups of water
1/2 cup heavy cream
3/4 cup quick grits
1 tsp salt
4 fresh jalapenos, seeded and finely diced
4 Tbl butter
1 cup of grated extra sharp cheddar

Bring, water, cream, salt, butter, and jalapenos to a boil.  Slowly stir in grits and bring to a boil again.  Reduce heat to medium low and cover.  Cook about 5 minutes or until thickened, stirring occasionally.  Remove from heat and stir in the cheese.  Cover and let sit a few minutes.

I like to serve this hot with a garlic herb roasted pork loin.  However, it is a great side dish with any meat entree.You can serve it hot this way or instead of letting it sit a few minutes, pour into a buttered 13 x 9 pan and let it get cold.  Cut into squares and brown in hot skillet with minimum oil.  I use olive oil...quite tasty plain, or with a dollop of sourcream, more grated cheese or even fresh salsa.