Best grits ever!

I was first introduced to grits when I was on a family vacation in Florida. It took me several years to really appreciate grits because 99% of the time it lacks flavor! However, over the last year or two, I collected several recipes for grits...and the one I made today is absolutely delicious. 

It is packed with vegetables, spicy, and flavorful! 

Jalapeno Monterey Jack Grits (Big Cedar Lodge Restaurant)

1 tablespoon butter

1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)

1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)

1 tablespoon minced seeded jalapeño chili

1 garlic clove, minced

3 cups chicken stock or canned low-salt chicken broth

1 cup whipping cream

1 cup quick-cooking grits

1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)

Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper. Top off with shredded Parmesan cheese.