Ingredients:
1 tablespoon butter
1 red bell peppers, cut into 1 inch strips
1 yellow bell peppers, cut into 1 inch strips
1 tablespoon minced seeded jalapeno peppers
2 garlic cloves, minced
3 cups chicken stock or 3 cups canned chicken broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups shredded hot monterey jack pepper cheese
salt and pepper
Directions:
Melt butter in a heavy skillet over medium-high heat.
Saute red and yellow pepper, jalapeno, and garlic for about 5 minutes or until peppers are tender.
In a large saucepan, bring chicken stock and cream to a boil.
Add grits in a thin stream, whisking constantly.
Whisk for about 6 minutes or until grits are cooked and mixture thickens.
Add sauteed pepper mixture and cheese.
Stir until cheese melts.
Season with salt and pepper.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.