JALAPEñO CHEESE GRITS
Provided by John Besh
Categories Cheese Breakfast Brunch Side Vegetarian Kid-Friendly Mardi Gras Dinner Family Reunion Jalapeño Potluck Simmer Butter Marscarpone Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 68
Number Of Ingredients 6
Steps:
- 1. Heat 4 cups of water in a large heavy-bottomed pot over high heat until it comes to a boil. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.
- 2. While the grits are cooking, pan-roast the jalapeño pepper in a small skillet over high heat until the skin is brown and blistered. Cut the pepper in half lengthwise and remove the skin and the seeds from the pepper and discard. Mince the flesh and add it to the pot of grits.
- 3. Remove the pot from the heat and fold in the butter, mascarpone, and Edam cheese. Season with salt.
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