Jalapeno-Monterey Jack Grits

• 1 tablespoon butter
• 1 red bell pepper, cut into 1 inch strips
• 1 yellow bell pepper, cut into 1 inch strips
• 1 tablespoon minced seeded jalapeno pepper
• 2 garlic cloves, minced
• 3 cups chicken stock or 3 cups canned chicken broth
• 1 cup whipping cream
• 1 cup quick-cooking grits
• 1 1/2 cups shredded hot monterey jack pepper cheese
• salt and pepper

1. Melt butter in a heavy skillet over medium-high heat.
2. Saute red and yellow pepper, jalapeno, and garlic for about 5 minutes or until peppers are tender.
3. In a large saucepan, bring chicken stock and cream to a boil.
4. Add grits in a thin stream, whisking constantly.
5. Whisk for about 6 minutes or until grits are cooked and mixture thickens.
6. Add sauteed pepper mixture and cheese.
7. Stir until cheese melts.
8. Season with salt and pepper.

butter, red bell pepper, yellow bell pepper, pepper, garlic, chicken stock, whipping cream, grits, pepper cheese, salt

Taken from www.food.com/recipe/jalapeno-monterey-jack-grits-44073 (may not work)