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CHEESE JALAPENO GRITS

Grits are a misunderstood food, made fun of most often by people who have never had them…people like me until my wife introduced me to them 10 years ago and now I love them. Almost anything can be added to grist so you can substitute the jalapenos for whatever you like. Remember that if you add to much of anything, it will dominate the consistency. For the cheese, I prefer a mix of cheddar and jack but almost anything works. 
 

1 Cup milk (fat free is fine)

1 cup water

½ cup cornmeal

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons butter (low fat is fine)

2 ounces shredded cheese of your choice (about ½ cup)

1 jalapeno pepper, diced 

MAKES 3 SERVINGS 

1. Place the milk, water and salt into a saucepan over high heat and bring to a boil

2. Gradually whisk in the cornmeal over low heat

3. Once the cornmeal has been thoroughly mixed in, cover pot and keep heat on low and mix well

4. Every 30 seconds whisk mixture thoroughly to prevent lumps and sticking

5. Once the mixture is creamy (about 2-5 minutes, depending on stove and altitude) remove from heat and whisk in pepper, jalapeno and butter.

6. Once butter is melted, whisk in cheese and serve immediately.