Jalapeno Stilton Blue Cheese Grits (Texas Polenta)

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Jalapeno Stilton Blue Cheese Grits (Texas Polenta)
Created by Chef Jeff Blank for his parent's fiftieth anniversary.

Prep: 10 minutes
Cook: 45 minutes
Servings: Serves 10-12

1-1/2 qts. water

1 stick of butter

1 cup red onion, diced

1/4 cup garlic

1 cup cream

2 jalapenos, diced

1 yellow bell pepper, diced

1-1/2 Tbsp. salt

3 cups quick grits

8 eggs

1 lb. Stilton blue cheese

	Remove stems, ribs and seeds from the yellow bell pepper and jalapenos.
	Bring water, butter, onion, garlic, cream, peppers, and salt to a simmer.
	Add the grits and, stirring constantly, cook at a simmer for 3 minutes until soft and creamy.
	Set aside to cool.
	Whisk in beaten eggs and crumbled Stilton cheese. Mix well.
	Grease a 12x12 casserole and dust with flour.
	Pour in mixture and bake at 350 degrees for 40-45 minutes or until firm.

This dish is very sturdy and can hold at a warm 175 degrees for 1-2 hours, making it perfect for a buffet.