Name: Jalapeño-Monterey Jack Grits
Yield: Makes 6 servings
Ingredients: 1 tablespoon butter; 1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups); 1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups); 1 tablespoon minced seeded jalapeño chili; 1 garlic clove, minced; 3 cups chicken stock or canned low-salt chicken broth; 1 cup whipping cream; 1 cup quick-cooking grits; 1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)

"For my birthday," writes Cynthia Black of Kansas City, Missouri, "my husband took me to Big Cedar Lodge in Ridgedale. One night we ate dinner at Top of the Rock, a restaurant at the resort. As a side dish, they served incredible cheese and jalapeño grits."

This colorful side dish would be delicious with roast chicken, steak, or pork.

Recipe notes

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