I don’t really claim to be a ‘southern’ girl – although I was born and raised in North Carolina, I don’t do all the country cooking… I hate collards, butter beans, field peas and the like. I’ll never forget the first time I heard of this thing called ‘fatback’! I’m still not exactly sure what “chit-lins” are and don’t really care to find out. Any who… the one southern food that I absolutely love is grits – and the more cheese the better! Throwing in the jalapeno gives it a nice kick and of course you can add whatever else you like.
Now, if you want to try the best grits on the planet, you’ll have to go to the Bourbon Barrel Beef & Ale in small town USA, a little town in the NC mountains called Waynesville. Their Creole Shrimp & Grits (grilled shrimp in bacon creole sauce over creamy smoked gouda grits & melted green onion) were phenomenal!
- 2 jalapeno peppers, seeds removed and diced
- 1 cup heavy cream
- 3 cups chicken broth, low-sodium
- 1 1/2 cups boiling water
- 1 1/2 cups white corn grits, quick cooking
- 1 teaspoon salt
- 2 cups shredded white cheddar cheese
- 1/4 cup green onions, for garnish (optional)
In a medium sauce pan, bring the heavy cream, chicken broth, and water to a boil over medium-high heat. Once boiling, slowly whisk in the grits. Reduce heat to medium-low, cover and cook for 5-7 minutes, or until grits have thickened and absorbed the liquid.
Stir in the jalapenos, salt and 1 1/2 cups of the grated cheese. Transfer the grits into the cast iron skillet and top with the remaining 1/2 cup of grated cheese. Place skillet under broiler for 3-5 minutes, or until cheese on top has melted and grits are light brown in color. Garnish with green onions (optional).
Adapted from: Food Fanatic