Behind the Recipes
Jalapeno Grits By Chef Dean Fearing
INGREDIENTS:
2 ˝ cups Chicken Stock
1 cup (6 oz.) Anson Mills Antebellum Coarse White or Yellow Grits
1 to 2 tbsp. unsalted butter
1 each Yellow Onion, minced
1 clove Garlic, minced
1 tbsp. Fresh Thyme, chopped
1 Cup Jalapeno Jack Cheese, grated
˝ tsp. Paprika
˝ tsp. Tabasco Sauce
Salt and Pepper
PREPARATION:
1. In a medium size, heavy bottom sauce pot, bring the chicken stock to a boil. Sprinkle, or rain in, the grits to the boiling chicken stock a handful at a time.
2. Stir the grits occasionally as they cook. Reduce the heat to a simmer, and cook the grits about 30 minutes, until they are thickened and soft in texture.
3. Separately, melt the butter over medium heat in a small sauté pan. Add the onion and the garlic and cook them until they are well softened. Remove the pan from the heat, and set it aside.
4. Take the grits off the heat. Stir in the onion-garlic mixture, the cheese, paprika, and Tabasco. Adjust seasoning with salt and pepper as desired.
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