In honor of the first day of Mardi Gras, I decided to give a smoky southwest twist to traditional cheese grits. These are so, so easy and the smoked gouda makes them so rich and smoky - seriously, I could have eaten the whole pan full! This could become one of your go-to easy pantry side dishes!
SMOKED GOUDA GRITS WITH ROASTED JALEPENOS
4 cups water
1 cup coarse grind yellow corn grits
2 jalepeno peppers
2 tablespoons unsalted butter
2 tablespoons cream cheese
½ cup grated smoked Gouda cheese
Salt and pepper as desired
Bring water to a boil and then slowly whisk in the grits. Reduce to low heat and let slowly simmer for about 20 minutes, whisking frequently to prevent the bottom from burning.
While the grits are cooking, cut the jalepeno in half lengthwise and scoop out seeds with a spoon. Place cut side down on a baking sheet and lightly spray with oil. Broil about 6 inches from the heat for about 3 minutes, or until lightly browned. Remove and mince.
Take grits off the heat and stir in peppers, butter, cheese and cream cheese. Add salt and pepper to taste.
Other fabulous looking grits by food bloggers:
Converting a Grits Hater, Al Dente
Grits with Cilantro Epazote Pesto, Herbivoracious
Shrimp with Cheese Grits, Framed
--posted by Donna
What a great combination of flavors. I will definitely be trying this recipe. The mango crisp looks delicious as well.
Karen - I promise you will love the grits - the smoked gouda and jalepeno are sublime together!