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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 |
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Remove stems, ribs and seeds from the yellow bell pepper and jalapenos. |
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Bring water, butter, onion, garlic, cream, peppers, and salt to a simmer. |
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Add the grits and, stirring constantly, cook at a simmer for 3 minutes until soft and creamy. |
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Set aside to cool. |
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Whisk in beaten eggs and crumbled Stilton cheese. Mix well. |
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Grease a 12x12 casserole and dust with flour. |
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Pour in mixture and bake at 350 degrees for 40-45 minutes or until firm. |
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| This dish is very sturdy and can hold at a warm 175 degrees for 1-2 hours, making it perfect for a buffet. |
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