About once a month, we’re bringing you a scrumptious and doable recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? Whether you’re a professional chef or home cook, we want to hear from you. Submit to firstname.lastname@example.org.
2 cups Chicken Broth
1/2 cup uncooked Grits (not instant)
2 tablespoons Butter
1 small Onion, chopped
1 large clove Garlic, pressed
1 large or 2 small Jalapeño Peppers, seeded and diced very small
1 1/2 cups shredded Monterey Jack Cheese
1 large Egg, beaten
Salt and Cayenne Pepper to taste
In a medium saucepan, bring the broth to a boil and stir in the grits. Reduce heat, cover and simmer gently 5 minutes, stirring often. Meanwhile, in a large skillet over medium heat, melt butter and add onion. Cook for a fewminutes. Add garlic and diced jalapeño pepper and cook for a minute or two longer. Stir in the cooked grits, egg and cheese, and salt and cayenne pepper to taste. Turn into a lightly greased shallow baking dish. Cover and bake at 350 degrees for 45 minutes or until soft set.
Note: To save time, use Jalapeño Jack Cheese and skip the raw jalapeños.
Submitted by Mary Brodhead