This is my spicy spin on traditional Southern grits
- 2 cups chicken broth
- 1 cup grits
- 1 cup sharp Cheddar cheese
- ½ stick butter
- 1 jar chipotle peppers in oil
- 2 jalapeño peppers, diced
- ¾ cup heavy cream
- Boil the broth and cream then add remaining ingredients.
- Cook over medium-low heat for 20 minutes.