MM: Fried Cheese Grits W/jalapeno Cheese Sauce
---------- Recipe via Meal-Master (tm) v8.05
Title: Fried Cheese Grits W/jalapeno Cheese Sauce
Categories: Vegetables, Sauces, Breakfast
Yield: 32 Servings
----------------WALDINE VAN GEFFEN VGHC42A----------------
4 c Water
1/4 ts Salt
1 c Quick-cooking grits
2 c Sharp cheddar; shredded
1/2 c All-purpose flour
-------------------JALAPENO CHEESE SAUCE-------------------
1 tb Butter
2 tb Flour
1 c Chicken broth
1/3 c Heavy or whipping cream
1/2 c Monterey jack cheese; shred
2 tb Smoked cheddar; shredded
1 ts Pickled jalapeno chiles;
-minced
Vegetable oil; for frying
Grease 8" square baking pan. Bring water to boil with
salt. Gradually add grits, stirring constantly.
Simmer, stirring, until water is absorbed, 6 minutes.
Remove from heat and stir in Cheddar and pepper.
Spread into prepared pan. Cool. Cover and refrigerate
4 hours. Cut grits into 4" bars and remove from pan.
Coat with flour, shaking off excess (reserve flour for
second coating). Arrange on cookie sheet and
refrigerate 30 minutes more.
JALAPENOO CHEESE
SAUCE-Melt butter and add flour and cook, stirring 1
minute. Gradually whisk in broth and cream; bring to
boil, stirring constantly. Reduce heat and simmer 2
minutes. Remove from heat and stir in 1/2 c Monterey
jack, Cheddar and jalapeno chiles. (Can be made ahead.
Refrigerate up to 24 hours. Reheat over low heat.)
Heat 2" of oil in heavy saucepan to 375~. Coat grits
again with reserved flour shaking off excess. Fry a
few at a time until golden, 3 to 5 minutes. Drain on
paper towels. Serve hot with Sauce.
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