Ingredients1 h servings 538
- Brown the sausage in a skillet over medium heat; drain grease from the skillet. Set sausage onto a plate lined with paper towels. Melt the butter in the skillet. Cook the jalapeno pepper, bell pepper, and garlic in the melted butter until the peppers are tender.
- Bring the chicken broth and cream to a boil in a large saucepan. Gradually add the grits to the broth mixture while whisking. Continue cooking and whisking until the grits are cooked and the mixture thickens. Add the bell pepper mixture, sausage, and Monterey Jack cheese and stir until the cheese melts.
Per Serving: 538 calories; 40.1 23.6 21 126 582 Full nutrition
ReviewsRead all reviews 10
I followed the recipce to the T it cooked up great but not eveyone loved it i guess its a grits thing
So super yummy! I used some red serrano peppers from my garden in this. This is creamy and delicious!
I skipped the green pepper and used onion instead. Just one jalapeño, seeded. I felt like this recipe works just fine with about half of the sausage and cheese. The family, which doesn’t gener...
Here's one of those reviews that changed much of the recipe, but the flavor . I had left over pesole, saw this recipe, didn't have sausage but had chorizo. Added mushrooms and spinach. Ate for...
Super delish! I cut back on the green pepper and used about 25% less cheese, plus my jalapeños were small. My kids loved it. ...Oh, I used 2% milk plus a pat of butter instead of heavy cream.