These warm and delicious jalapeño cheddar cheese grits were inspired by a recent trip to a trendy new restaurant in Maryland.
Quick Grits | Water Salt | Cheddar Cheese Jalapeno Peppers Green Onions
Place whole jalapeños on a foil-lined, mini baking sheet. Broil for 10 minutes. Flip and broil for an additional 5 minutes. Immediately place in a zip-lock bag and let "steam" for about 5 minutes.
Bring salted water to a rolling boil. Stir in grits then cover and reduce heat to medium/low. Let cook for 5 minutes.
Remove jalapeños from bag and skin should peel off easily. Once skin is remove, cut and de-seed. Dice roasted jalapeños and then smash with your knife.
Stir roasted jalapeños and cheese into cooked grits. Serve topped with sliced green onions.