Title: Fried Cheese Grits W/jalapeno Cheese Sauce
Categories: Vegetable Sauce Breakfast
Yield: 32 Servings
| WALDINE VAN GEFFEN VGHC42A |
| 4 | c | Water |
| 1/4 | ts | Salt |
| 1 | c | Quick-cooking grits |
| 2 | c | Sharp cheddar; shredded |
| 1/2 | c | All-purpose flour |
| JALAPENO CHEESE SAUCE |
| 1 | tb | Butter |
| 2 | tb | Flour |
| 1 | c | Chicken broth |
| 1/3 | c | Heavy or whipping cream |
| 1/2 | c | Monterey jack cheese; shred |
| 2 | tb | Smoked cheddar; shredded |
| 1 | ts | Pickled jalapeno chiles; minced |
| | | Vegetable oil; for frying |
Grease 8" square baking pan. Bring water to boil with salt. Gradually add
grits, stirring constantly. Simmer, stirring, until water is absorbed, 6
minutes. Remove from heat and stir in Cheddar and pepper. Spread into
prepared pan. Cool. Cover and refrigerate 4 hours. Cut grits into 4" bars
and remove from pan. Coat with flour, shaking off excess (reserve flour for
second coating). Arrange on cookie sheet and refrigerate 30 minutes more.
JALAPENOO CHEESE SAUCE-Melt butter and add flour and cook, stirring 1
minute. Gradually whisk in broth and cream; bring to boil, stirring
constantly. Reduce heat and simmer 2 minutes. Remove from heat and stir in
1/2 c Monterey jack, Cheddar and jalapeno chiles. (Can be made ahead.
Refrigerate up to 24 hours. Reheat over low heat.) Heat 2" of oil in heavy
saucepan to 375~. Coat grits again with reserved flour shaking off excess.
Fry a few at a time until golden, 3 to 5 minutes. Drain on paper towels.
Serve hot with Sauce.