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Jalapeno and Monterey Jack Grits

Jalapeno and Monterey Jack Grits

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
abotexascooker

abotexascooker

This is great with any main dish, as a main dish, or for breakfast. If you don't like bell peppers, leave them out; it still tastes great! Season with salt, pepper and hot sauce if you like it extra hot. Hope you enjoy!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Brown the sausage in a skillet over medium heat; drain grease from the skillet. Set sausage onto a plate lined with paper towels. Melt the butter in the skillet. Cook the jalapeno pepper, bell pepper, and garlic in the melted butter until the peppers are tender.
  2. Bring the chicken broth and cream to a boil in a large saucepan. Gradually add the grits to the broth mixture while whisking. Continue cooking and whisking until the grits are cooked and the mixture thickens. Add the bell pepper mixture, sausage, and Monterey Jack cheese and stir until the cheese melts.
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Reviews

Cyndy
13

Cyndy

5/6/2008

Everyone loved it!

maccordeiro
6

maccordeiro

10/2/2011

I followed the recipce to the T it cooked up great but not eveyone loved it i guess its a grits thing

mommyluvs2cook
5

mommyluvs2cook

9/9/2011

So super yummy! I used some red serrano peppers from my garden in this. This is creamy and delicious!

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