Southwest Cheese Grits
- 3 3/4 cups water
- 2 tablespoons butter or margarine
- 1/2 ounce canned jalapenos, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup grits
- 1/2 cup sour cream
- 1 cup grated Cheddar
- 1 cup grated Monterey jack
- 1 cup diced green peppers
- 1 cup diced onions
- 3 .5 ounces canned pimentos, drained
- 6 ounces sugar-cured ham or deli ham, diced
- 1/4 cup diced scallions
- 1/4 cup diced tomatoes
In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy.
Preheat the oven broiler.
In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Elmo's Diner
Recipe courtesy of Bobby Flay