Grits are not something I grew up with in New England, but I sure am glad I found them when I moved down here. There are endless opinions and ways to make grits - lots of people think they know the "right way" but the way I look at it, there isn't one right way, but there is the right now. When I made these, I was serving them with some delicious garlic baked shrimp and thought these flavors would be a perfect compliment. That's whats so great about grits, they are a total blank canvas for flavor. These come out creamy, lightly cheesy and with a hint of heat.

Jalapeno Cheddar-Jack Grits

Ingredients:

2 tbs. butter
3 tsp. minced garlic
1/2 medium white onion, diced very small
1 jalapeno pepper, diced very small
4-5 cups of chicken broth
1 1/2 cups of stone ground grits
3/4 cup half and half
1 1/2 cup shredded mild cheddar
1 1/2 cup shredded Monterrey jack cheese
Salt and pepper

In a medium-large pot or dutch oven over medium-high heat, melt the butter. Add the garlic and saute for just a minute or two, until fragrant. Add the onion and jalapeno, and saute for five minutes more.

Add 3 cups of chicken broth and bring to a boil, add the grits and stir, lowering the heat to a simmer. Season with salt and pepper and cook, stirring frequently to prevent sticking. After half of the liquid is absorbed, add another cup of chicken broth and the half and half. Cook until thickened, if the grits are still not soft enough, add a little more chicken broth until it is to your liking. Total cooking time should be about 15-20 minutes.

Turn the heat very low and add the cheeses, handfuls at a time, stirring to incorporate between additions. Once all the cheese is added, turn off the heat and continue to stir until all the cheese is melted and mixed smooth. Serve immediately.