John Besh's Jalapeño Cheese Grits
Serve this dish with John Besh's Slow Cooked Veal Cutlet Grillades and Grits.
Ingredients
- 1 cup stone ground white corn grits
- 1 jalapeño
- 3 tablespoons butter
- 2 tablespoons mascarpone or cream cheese
- 1/4 cup grated edam cheese
- Salt to taste
Yields: Serves 6-8
Preparation
Preheat oven to 400°.
In a sauce pot over high heat bring 4 cups of water to a boil while slowly whisking in the stone ground grits. Reduce the heat to medium low and place a cover over the grits to slowly cook for 20 minutes.
While the grits are cooking, roast the jalapeño pepper in the oven for 10 minutes so that the skin blisters and can be easily removed.
Cut the pepper in half lengthwise and under cold running water remove the skin and the seeds from the pepper. Place the pepper on a cutting board and mince and add it to the pot of grits.
Remove the grits from the flame and fold in the butter, mascarpone and edam cheeses.
Season with salt to taste and serve.
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