OUT OF THIS WORLD GRITS! (Cheesy Grits..with a kick)
Prep time: 
Cook time: 
Total time: 
Grits are not as simple as they look. It takes watching your pot, stirring, not over salting and making sure you can get it to just the right low for simmering. Personally I like my grits with a bit of a south-western flavor.
  • 5⅓ cups water
  • 1⅓ cups quick cooking grits (not instant)
  • 1½ tsp salt
  • 3 oz cream cheese
  • 2 tbs butter
  • ¾ cup shredded Monterrey Jack Cheese
  • 1 finaly minced Jalapeno
  1. Bring water and salt to boil on medium high heat.
  2. Add grits slowly, stirring constantly to prevent lumps.
  3. Add the Jalapeno and continue to stir until they are blended throughout.
  4. Reduce heat to low and cover. Simmer for 20 to 25 minutes or until desired tenderness and consistency.
  5. Chunk the cream cheese and add into grits. Stir in the butter, then shredded cheese. Stir until well blended.
You can serve them as is, on the side with a simple omelet or with your bacon and egg scrambler. Hubby likes to add a small dollop of sour cream and cayenne pepper. You can have them plain or as fancy as you want. Grits are amazing!
Recipe by Cabin Goddess at http://cabingoddess.com/2014/11/03/100-sideways-miles-side-grits-ya-marburyjack-simonteen-recipe/