Ingredients

Ingredients

• 1 Tbsp butter
• 3 jalapeno chili, seeded and finely chopped or 3 Tbsp chopped pickled jalapenos from a jar
• 4 cups chicken stock or canned low-salt chicken or vegetable broth
• 1 cup whipping cream
• 1 cup grits (Do not use instant)
• 1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)
• salt and pepper to taste

Alternate from Memorial Day 2015 on Lake Lanier:

• Replace Monterery Jack with Dublin Kerrygold Cheese and Goat Cheddar Cheese

Directions

1. Melt the butter in a heavy saucepan
2. Add jalapeno pepper and saute about 3 minutes
3. Add the stock and cream, bring to boil.
4. Add grits slowly while whisking constantly.
5. Whisk until grits are cooked and mixture thickens, about 6 minutes.
6. Add cheese to grits; stir until cheese melts.  Season with salt and pepper.
7. Set aside and keep warm.