- 1 tablespoon butter
- 1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)
- 1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)
- 1 tablespoon minced seeded jalapeño chili
- 1 garlic clove, minced
- 3 cups chicken stock or canned low-salt chicken broth
- 1 cup whipping cream
- 1 cup quick-cooking grits
- 1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)
- Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.