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Sunday, July 31

Jalapeño cheese grits

Water
4 cups
Grits, stone ground
1 cup
Jalapeño
1
Butter
3 tablespoons
Mascarpone
3 tablespoons
Edam cheese, grated
¼ cup
Salt

  1. Heat water in a large, heavy-bottomed pot over high heat until it comes to a boil.
  2. Slowly pour in the grits while whisking constantly.
  3. Reduce heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.
  4. While the grits are cooking, pan-roast the jalapeño in a small skillet over high heat until the skin is brown and blistered.
  5. Cut the pepper in half lengthwise, and remove and discard the skin and seeds.
  6. Mince the pepper, and add it to the pot of grits.
  7. Remove the pot from heat, and fold in butter, mascarpone, and Edam cheese; season with salt.
Recipe from My New Orleans The Cookbook by John Besh.

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