Manchego Cheese Grits

Sim Aberson, 10 Sep 2000

From Steve Raichlen's Miami Spice

2 tablespoons olive oil
2 garlic cloves
1/2 cup finely chopped onion
1/2 green bell pepper, cored, seeded, and finely chopped
1/2 red bell pepper, cored, seeded, and finely chopped
1 jalapeno chili, seeded and minced
2 cups milk
2 cups chicken stock, canned broth, milk, or water
salt and freshly ground black pepper, to taste
1 cup quick-cooking grits
2 eggs, beaten
1 cup freshly grated Manchego cheese
1/2 teaspoon of your favorite hot sauce

[Notes, I used habanero instead of jalapeno since I like the flavor better. I also added some thyme and oregano.]

Heat the oil in a large heavy saucepan over medium heat. Add the garlic, onion, bell peppers, and chili and cook until soft and fragrant, but not brown, 2 to 3 minutes.
Stir in the milk, chicken stock, and a little salt and pepper and bring to a boil. Add the grits in a thin stream, stirring constantly. Bring the mixture back to a boil, reduce the heat and simmer the grits, uncovered, stirring occasionally, until cooked, 3 to 4 minutes. Remove the pan from the heat and let the grits cool slightly.
Stir the beaten eggs into the grits, followed by the cheese. Correct the seasonings, adding salt and peper to taste. Add the hot sauce, if desired. Spoon the mixture into a buttered 12x8 inch baking dish. The recipe can be prepared several hours ahead to this stage.
Preheat the oven to 400F.
Bake the grits until thoroughly heated through and lightly browned, 15 to 20 minutes. Serve at once.