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Manchego Jalapeno Grits
Preparation Time: approximately 5 minutes
Cooking Time: approximately 15-20 minutes
Serving Size: ½ cup; makes about 6-8
1 Slice on the Slice Plan.
1 tsp salt
1 ¼ cups uncooked quick-cooking grits*
16 oz manchego, shredded
½ cup light cream
2 TB butter
1 jalapeno, minced
¼ tsp pepper
Bring 5 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately.
*Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.
Turn-out & Storage
Serve warm with collard green chips. Grits may be stored under refrigeration for up to 3 days.