KEY INGREDIENTS
INGREDIENTS
- ●1 tablespoon butter or margarine
- ●1 red bell pepper, chopped into 1-inch pieces
- ●1 yellow bell pepper, chopped into 1-inch pieces
- ●1 tablespoon finely chopped fresh jalapeño pepper
- ●1 clove garlic, finely chopped
- ●3 cups chicken broth
- ●1 cup NESTLÉ® CARNATION® Evaporated Milk
- ●1 cup quick grits
- ●1 1/2 cups (6 ounces) shredded Monterey Jack cheese with jalapeño peppers
- ●Salt and ground black pepper (optional)
MAKE IT
Step 1
Melt butter in large, nonstick skillet over medium-high heat. Add peppers and garlic; cook, stirring occasionally, for 5 minutes or until peppers are tender. Remove peppers; keep warm. Allow skillet to cool slightly.
Step 2
Add chicken broth and evaporated milk to skillet and bring to a boil; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until grits are thickened. Add pepper mixture and cheese; stir until cheese melts. Season with salt and pepper, if desired.
