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Jalapeno cheese grits

Jalapeno cheese grits

1 1/2 quarts of water

1 1/2 cups grits

1 1/2 cups low fat milk

3 eggs, beaten

3 cups grated cheddar cheese

4 tablespoons butter

1/2 cup minced jalapeno pepper

2 teaspoons worcestershire sauce

1 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Bring 1 1/2 quarts of water to a boil in a large pot; slowly stir in grits. Reduce heat to low, cover pot and cook 15 minutes.

Remove grits from the heat and stir in the milk, eggs, cheese, butter, jalapenos, worcestershire sauce, salt, and pepper until well-blended. Pour into prepared baking pan. Bake for 45 minutes, or until a knife inserted into center comes out clean. Serve grits hot as a side dish or allow grits to cool until solid and cut into squares to serve as an appetizer. (Note: Prep time is 10 minutes. Cook time is 1 hour.) Yield: 24 appetizers.

— Nancy Zwick, of American Dairy Association & Dairy Council Mid East, courtesy of Chef Chris Ward, the Mercury Grill of Dallas