Check out this yummy recipe for Jalapeno Cheese Grits from Wild Thyme​ with chef, Allison Davis!

Jalapeno Cheese Grits

INGREDIENTS

• 1 tablespoon butter 
• 1 red bell pepper, chopped into 1-inch pieces
• 1 yellow bell pepper, chopped into 1-inch pieces
• 1 tablespoon finely chopped fresh jalapeño pepper
• 1 clove garlic, finely chopped
• 3 cups chicken broth
• 1 cup milk
• 1 1/2 cups of real grits
• 1 1/2 cups (6 oz.) shredded Monterey Jack cheese or Smoked Gouda 
• salt and pepper to taste 

MELT butter in large, nonstick skillet over medium-high heat. Add peppers and garlic; cook, stirring occasionally, for 5 minutes or until peppers are tender. Remove peppers; keep warm. Allow skillet to cool slightly.

ADD chicken broth and milk to skillet and bring to a boil; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 10 to 15 minutes or until grits are thickened. Add pepper mixture and cheese; stir until cheese melts. Season with salt and pepper, if desired.  Enjoy!