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Chef Manny's Cheesy Grits


  • 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


  • 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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Posted in Black Bean Salsa, Side Dish

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