These warm and delicious jalapeño cheddar cheese grits were inspired by a recent trip to a trendy new restaurant in Maryland. This tasty side dish can be topped with shrimp ans sauce or served as a side with any meat in place of mashed potatoes.
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 deseed. Dice roasted jalapeños and then smash with your knife.
Stir roasted jalapeños and cheese into cooked grits. Serve topped with sliced green onions.