Despite my deep Southern roots, I failed a reader recently by not having a cheese grits recipe.
Miss T, as we'll call her, is a "transplanted Yankee with a
passion for Southern cheese grits -- Oklahoma style."
And although her culinary skills enable her to make some darn-good cheese grits, her own son --
her own flesh and blood, mind you -- admits that the ones at Polo Grill are, as we say in Miss'ippi, "slap yo mama good."
"I have worked on perfecting my very own Oklahoma-style cheese grits, but my recipe is beat out by the Polo Grill's jalapeno cheese grits, hands down," Miss T said.
I'm assuming Polo Grill wouldn't hand over their recipe (as Miss T asked the waiters there, and they politely told her "no"). So does someone within in the sound of my keyboard have a recipe they would share for jalapeno cheese grits -- maybe even one
just like the Polo Grill's?
In the mean time, here's a yummy-sounding one from FoodNetwork.com:
Jalapeno Cheese Grits
Serves 42 cups quick-cooking grits
2 1/2 cups grated extra-sharp Cheddar
1 stick unsalted butter
1 tablespoon hot sauce (
Tabasco is recommended)
3 large eggs, well beaten
2 jalapenos, finely diced
1/4 cup canned chopped green chilies
Garlic salt
1. Preheat oven to 350 degrees F.
2. Cook the grits according to the directions on the back of the package. Remove from the heat, and add next 6 ingredients (Cheddar through chilies). Stir well, and season with garlic salt, to taste.
3. Pour into a buttered 9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.
Peace, love and "kiss my grits" ... XOXO
