14 oz. Water
14 oz. Half & Half
1 oz. Butter
8 oz. Yellow Corn Grits
1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper
4 oz. Cheddar Cheese , shredded
1 1/2 oz. Pickled Jalapeno Peppers , minced
1.) Heat water, half & half and butter in saucepan over medium heat.
2.) Bring to a simmer and gradually whisk in yellow corn grits.
3.) Add in salt and pepper and reduce heat to low, stirring occasionally until thickened and fully cooked, approximately 20-30 minutes.
4.) Fold in cheddar cheese and minced jalapenos, hold warm for service, adding water if necessary to thin slightly. For less heat, reduce minced jalapenos to 1 ounce.