Jalapeño Cheese GritsDitte Isager/EdgeReps
These cheesy grits are the perfect base for Veal Grillades or almost anything else.
Recipe information
Yield
Serves 6–8
Ingredients
1 cup stone-ground white corn grits
1 jalapeño pepper
3 tablespoons butter
2 tablespoons mascarpone or cream cheese
1/4 cup grated Edam cheese
Salt
Preparation
Step 1
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.
Step 2
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.
Step 3
3. Remove the pot from the heat and fold in the butter, mascarpone, and Edam cheese. Season with salt.
Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing
