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 Sharp Cheddar Cheese Jalapeño Peppers Green Onion
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, the skin should peel off easily. Once skin is removed, cut and deseed. Dice roasted jalapeños and then smash with your knife.
Stir roasted jalapeños and cheese into cooked grits. Serve topped with sliced green onions.