Jalapeno Cheese Grits

• 8 cups Water
• 2 cups Grits
• 2 whole Jalapenos
• 3 ounces, weight Philadelphia Cream Cheese
• 1/2 cups Sharp Cheddar, Grated
• 1 dash Salt

1. Bring 8 cups of water to a boil. Slowly pour in your grits while whisking constantly. Then, reduce your heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes (or according to package instructions).
2. While the grits are cooking, roast your jalapeno in a dry pan over medium high heat, turning it on all sides until the sides are blistered and brown. This mellows the flavor.
3. Cut your hot pepper lengthwise, and take out the seeds and white pith. Or, leave the seeds in for real heat! Dice your pepper, and add to the pot of grits whenever you have them ready.
4. After 20 minutes, mixture should be thick. Quick grits only take 7 minutes. Remove your pot from the heat, and fold in Philadelphia cream cheese, shredded cheese, and a little salt. Enjoy!
5. My favorite way to make these grits are to serve them with sauteed kale or spinach, and grilled chicken.

water, grits, jalapenos, cream cheese, cheddar, salt

Taken from tastykitchen.com/recipes/sidedishes/jalapeno-cheese-grits/ (may not work)