Stone-ground grits with jalapeno-pecan mustard butter

60 Servings

Ingredients

Quantity Ingredient
¾ cup Diced pecans
2 cups Butter or margarine; softened
⅓ cup Creole mustard
¼ cup Minced purple onion
2 Garlic cloves; pressed
2 Jalapeño peppers; seeded and minced
2 cups Uncooked stone-ground grits

Directions

Bake pecans in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted; cool.

Stir together ½ cup pecans, butter, and next 4 ingredients in a large bowl until well blended. Line a 2-cup bowl or mold with plastic wrap; spoon in butter mixture.

Cover and chill at least 2 hours. Unmold onto a serving plate, discarding plastic wrap; sprinkle with remaining pecans.

Cook grits according to package directions; serve with butter.

Yield: 10 to 12 servings.

Note: Stone-ground grits are available from Selwood Farm in Alpine, Alabama; 1-800-522-0403.

Southern Living Magazine Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@...> on Jan 22, 1998

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