This is an amazing dish, but make sure to use the bacon...it really sets everything off!
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Jalapeno Cheeze Grits
4 tablespoons unsalted butter
2-3 jalapenos diced
3 cloves of garlic or 1 head roasted garlic
2 cups half and half
2 cups whole milk
You can use any combination of whole milk, half/half, whole cream
2 teaspoons of kosher salt
1 cup yellow grits or polenta
2 cups extra sharp cheddar cheese
Pepper to taste
Parmesan cheese to taste
½ pound smoked bacon
Pour into med sauce pan, liquid (4 cups total or whole milk or half/half) , add salt and butter. Heat on high being careful not to scald the cream or milk (stir occasionally). When milk comes to a boil turn heat to low and begin slowly adding grits and stir until thick and creamy, approximately 6-8 minutes. When the grits are done, add the cheese, jalapenos, garlic. Stir until cheese has melted. Add cream/milk to obtain the texture you want…salt to taste. Be careful, as cheese has a lot of sodium in it.
Sauce
½ Green, ½ Yellow, ½ Red Peppers
1 large stalk of celery
Vegetable broth
4 tablespoons unsalted butter
4oz Habanero Rotel
½ to ¾ cup flour
In a hot sauce pan or skillet add favorite oil. After oil is hot add diced vegetables and 4oz Rotel. Sweat down vegis, add broth and heat until simmering, set aside on low heat. Make the Roux…add butter and melt to a skillet. Once butter has melted slowly drizzle in flour and cook until light brown and foamy/crumbly. Add Roux to vegis and mix thoroughly until sauce is at desired consistency. If too thick, just add more broth.
Scallops
In a skillet prepare bacon and make it crunchy. After bacon is done remove from skillet and add salted scallops. Cook until opaque about half way up the scallop. Flip over scallops add pepper to taste. When scallops are at desired doneness, remove and plate.
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