Jalapeño Cheese Grits

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3 cups of water

3 cups of heavy cream

2 jalapeños, seeded and minced

1 tablespoon salt

1 teaspoon pepper

2 ½ cups dry grits

4 tablespoons unsalted butter

2 cups sharp cheddar cheese, grated

Combine the water, cream, jalapeños, salt, and pepper in a large saucepan. Cook over medium-high heat until the liquids begin to boil. Slowly whisk in the grits and continue stirring to break up any clumps. Stir the grits often until they are soft and creamy. If you’re using quick-cooking grits, this may only take about 5 minutes, but regular grist can take about 30 minutes. Remove the pan from the heat and add in the butter and grated cheddar cheese.

Serves between 6 and 8, so half the recipe if you’re cooking for less.

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