Garlic & Cheddar Grits

• 1/4 cup butter
• 1 cup chopped onion
• 3/4 cup chopped green pepper
• 1 medium jalapeno pepper, seeded and minced
• Sprinkling plus 2 teaspoons kosher salt
• Sprinkling plus 1 teaspoon black pepper
• 4 large cloves garlic, minced
• 4 cups whole milk
• 1 cup quick grits
• 1 cup shredded Cheddar cheese
• 1/4 cup grated Pecorino Romano cheese
• Tabasco sauce

1. Sling half of the butter into a saucepan and melt it over medium-high heat.
2. Dump in the onions, peppers, and jalapenos.
3. Season with a sprinkling of salt and pepper and cook til soft.
4. Add the garlic and cook 1 minute more.
5. Pour in the milk, cover, and bring to a boil.
6. (Watch it so it doesnt boil over.)
7. Turn the heat down to medium-low and slowly stir in the grits.
8. Cook, covered, for 5 minutes, stirring occasionally.
9. Pull the pan off the heat and hurl in the cheeses, 2 teaspoons salt, and 1 teaspoon pepper.
10. Stir it around til the cheeses are melted and incorporated into the grits; then spice it all up with some Tabasco and fold in the remaining butter.
11. Spoon the grits up and serve pronto.
12. Or, if serving later, butter a 9 by 13-inch baking pan and preheat the oven to 350.
13. Spoon in the grits and level with a spatula.
14. Throw them into the oven and bake for 45 minutes.
15. Cool and cut into geometric shapes for frying or grilling later.

butter, onion, green pepper, jalapeno pepper, garlic, milk, quick grits, cheddar cheese, romano cheese, tabasco sauce

Taken from www.epicurious.com/recipes/food/views/garlic-cheddar-grits-389135 (may not work)