JALAPENO AND SWEET CORN GRITS
INGREDIENTS
- 2 each ears of corn
- 2 each jalapeño peppers, diced
- 1 tbsp. olive oil
- 1 cup heavy cream
- 1 cup half-and-half
- 1 cup vegetable stock
- 1 cup yellow georgia stone-ground grits (to taste)
- Tastic Spice original*
DIRECTIONS
- Remove corn kernels from cobs and reserve cobs. In a sauté pan over medium heat, sauté corn and jalapeños in olive oil. Add heavy cream, half-and-half, vegetable stock and corn cobs. Heat to boiling. Remove cobs and slowly add grits, mixing constantly. Reduce to low heat. Stir until grits are tender, with a creamy consistency, about 10 minutes. Season to taste with salt and pepper. Serve as a side.
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