Creamy Cheese Grits

By AzWench

Ingredients

• 1 tablespoon butter
• 1 tablespoon oil
• 2 jalapenos, diced
• 1 whole onion, diced
• 1 whole red bell pepper, diced
• 4 cups stone-ground grits
• 8 cups low-sodium chicken (or beef) broth
• 2 cups half-and-half
• 2 cups grated Cheddar

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.

Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.

Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.

Remove the grits from the heat and stir in the cheese. Serve immediately.