A delicious blend of cheese, jalapeñnos and Early's Stone Ground Grits.

4 cups Chicken Broth
1 cup Early's Stone Ground Grits
1 Onion - grated
1/4 cup Butter
8oz Pepper Jack - grated
8oz Early's Sharp Cheddar Cheese - grated

2 tbsp Cream

Cook grits in broth stir constantly until are grits are done (appox 20 min)
Sautee onion in butter until transparent
Stir butter, onion and cheeses into grits
Salt and pepper to taste
Stir in cream
Garnish with sliced Jalapenos

Contributed by: Cheri Shepherd

Early's products featured in this recipe: