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Title: Fried Cheese Grits W/jalapeno Cheese Sauce
Categories: Vegetable Sauce Breakfast
Yield: 32 Servings

WALDINE VAN GEFFEN VGHC42A
4cWater
1/4tsSalt
1cQuick-cooking grits
2cSharp cheddar; shredded
1/2cAll-purpose flour
JALAPENO CHEESE SAUCE
1tbButter
2tbFlour
1cChicken broth
1/3cHeavy or whipping cream
1/2cMonterey jack cheese; shred
2tbSmoked cheddar; shredded
1tsPickled 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.

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