Ingredients:

• 1 1/2 cups quick grits
• 2 cups milk
• 2 1/2 cups chicken stock
• 1 tsp. minced jalapenos
• 1 tsp. salt
• 1 tsp. ground cumin
• 8 oz. Monterey Jack cheese, shredded
• 4 oz. Mrs. Renfro's Black Bean Salsa

Directions:

• Soak grits in milk for 15 min, stirring occasionally.
• While grits soak, bring 2 ½ C chicken stock to rolling boil.
• Carefully add grits/milk mixture to boiling stock. Stir constantly until mixture returns to boil.
• Reduce heat to medium, continue stirring constantly until all liquid is incorporated.
• Once bubbles "pop," reduce heat to low, add jalapenos, salt, cumin, cheese & salsa.
• Mix well & remove from heat.
• Pour mixture into well greased 13x9 baking dish.
• Bake uncovered in preheated 350 degree oven for approx. 15 min. or until golden brown.
• If desired, garnish with additional cheese & salsa before serving
• Serve with your favorite spicy shrimp, chicken or fish.

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