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Cheese grits, a Southern favorite, gets a touch of heat with jalapeño pepper and cayenne red pepper. Serve as a side dish or include in a brunch menu.
3 1/2 cups Kitchen Basics® Original Chicken Stock
2 cups quick-cooking grits
1/4 cup (1/2 stick) butter
1 cup chopped onion
2 cups shredded Monterey Jack cheese
4 eggs, lightly beaten
1/2 cup water
1 tablespoon finely chopped jalapeño pepper
1/4 teaspoon McCormick Gourmet™ Cayenne Pepper
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
Preheat oven to 350°F. Bring chicken stock to boil in large saucepan. Stir in grits. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Meanwhile, melt butter in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Remove from heat. Add grits, cheese, eggs, water, jalapeño pepper, red pepper and black pepper; mix well. Spoon into lightly greased 13x9-inch baking dish.
Bake 30 minutes or until set.
(Amount per serving)