For many years, Jalopeno Cheese Grits have been a family favorite. Served for breakfast, as a side with smoked chicken or BBQ, or the base for Shrimp and Grits, this is one recipe that can't be beat. This year I decided to try topping the grits with fresh tomatoes from the garden and it was definitely worth the effort. When fresh tomatoes are available, I will be adding them.
Jalopeno Cheese Grits
3 cups water
1/2 cup evaporated milk
3/4 cups quick cooking grits
2 beaten eggs
3/4 stick of butter
8 ounces sharp cheddar cheese, grated
8 ounces pepper Jack cheese, grated
1 - 4 ounce can chopped green chilis
3 or 4 shakes tabasco sauce
Optional: 3 - 4 cups fresh tomatoes, chopped
In a large saucepan, bring the water and evaporated milk to a boil. Gradually add the grits, stirring until thick, about 5 minutes. Add eggs and bring to a boil. Add butter, chilis, tabasco sauce, pepper Jack cheese, and all but 1 cup of the cheddar and stir until blended. Pour into a grease baking pan and top with tomatoes, if using, and 1 cup cheddar cheese. Bake at 350 degrees F. for 30 minutes.