Subject: Jalapeno Grits
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 23 2003 - 08:54:34 EDT
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FOOD FUNNY
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Thanks to Annette McAllister for making sure the ol' World Wide
Recipes Groan-O-Meter is still working:
A German farmer with relatives in the U.S. sent them a package
consisting of some pork sausages made from an old pig. When they
complained that the package hadn't arrived, he wrote, "Cheer up. The
wurst is yet to come."
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TODAY'S RECIPE
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These grits get their creaminess and spiciness from pepper Jack cheese
which is available just about everywhere in the USA. If it isn't to
be found in your corner of Recitopia, simply substitute a mild white
cheese such as Havarti or gouda and add some fresh hot chili peppers
to taste. The grits can also be substituted with polenta.
Jalapeno Grits
4 cups (1 L) boiling water
1 cup (250 ml) grits
6 Tbs (90 ml) butter
8 oz (225 g) pepper Jack cheese, grated
2 eggs, beaten
Salt and freshly ground pepper to taste
Pour the water over the grits in the slow cooker and stir until
smooth. Set the cooker on low (200F, 95C) and let the grits soak for
10 minutes. Add the remaining ingredients and stir until the butter
is melted. Cook for 3 to 4 hours. Serves 6 to 8.
Stove top method: Bring the water to a boil in a heavy pot over high
heat and stir the grits into the water gradually. Reduce the heat and
simmer covered for 30 minutes. Stir in the remaining ingredients and
cook an additional 10 to 20 minutes, until the grits are tender.
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