Fried cheese grits w/jalapeno cheese sauce

32 Servings

Ingredients

Quantity Ingredient
4 cups Water
¼ teaspoon Salt
1 cup Quick-cooking grits
2 cups Sharp cheddar; shredded
½ cup All-purpose flour
1 tablespoon Butter
2 tablespoons Flour
1 cup Chicken broth
⅓ cup Heavy or whipping cream
½ cup Monterey jack cheese; shred
2 tablespoons Smoked cheddar; shredded
1 teaspoon Pickled jalapeno chiles; minced
Vegetable oil; for frying

Directions

WALDINE VAN GEFFEN VGHC42A

JALAPENO CHEESE SAUCE

Grease 8" square baking pan. Bring water to boil with salt. Gradually add grits, stirring constantly. Simmer, stirring, until water is absorbed, 6 minutes. Remove from heat and stir in Cheddar and pepper.

Spread into prepared pan. Cool. Cover and refrigerate 4 hours. Cut grits into 4" bars and remove from pan. Coat with flour, shaking off excess (reserve flour for second coating). Arrange on cookie sheet and refrigerate 30 minutes more. JALAPENOO CHEESE SAUCE-Melt butter and add flour and cook, stirring 1 minute. Gradually whisk in broth and cream; bring to boil, stirring constantly. Reduce heat and simmer 2 minutes. Remove from heat and stir in ½ c Monterey jack, Cheddar and jalapeno chiles. (Can be made ahead. Refrigerate up to 24 hours.

Reheat over low heat.) Heat 2" of oil in heavy saucepan to 375~. Coat grits again with reserved flour shaking off excess. Fry a few at a time until golden, 3 to 5 minutes. Drain on paper towels. Serve hot with Sauce.

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