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Manchego Jalapeno Grits

January 30, 2015

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.

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