Jalopeno Cheese Grits

These grits come from a recipe the I once found on the Messy Aprons blog for Shrimp and Grits.  That meal was to die for.  And the grits are actually really easy to whip up on a lazy Saturday and have become one of me and Corey's favorites for a fun breakfast.  I half this recipe.

1 tablespoon butter

1 red bell pepper, chopped (1 1/2 cups)

1 yellow bell pepper, chopped (1 1/2 cups)

1 1/2 tablespoons minced seeded jalapeño chilies

1 garlic clove, minced

3 cups chicken stock (or water)

1 cup heavy cream (or half & half)

1 cup quick-cooking grits

1 1/2 cups shredded Monterey Jack cheese with pepper

Salt and pepper to taste
Cajin seasoning to taste (we add lots of this!!!)

Melt the butter in a skillet over medium-high heat. Add the bell peppers, chilies, and garlic. Sauté for 5 minutes or until the bell peppers are tender. Combine the chicken stock and cream in a large saucepan. Add the grits in a thin stream, whisking constantly. Whisk for 6 minutes or until the grits are cooked and the mixture has thickened. Add the bell pepper mixture and cheese. Cook until the cheese melts, stirring constantly. Season to taste.