Reata's Cheese Grits

Reata is one of our favorite restaurants in Fort Worth.  We love having dinner on their rooftop, while taking in the view of the city.  I usually order a filet, and their cheese grits.  I was happy to happen across their recipe on a friend's Facebook post one day!

3 cups water
3 cups heavy cream
2 jalapeno peppers, seeded and minced
1 T kosher salt, or to taste
1 tsp. freshly ground black pepper, or to taste
2 1/2 cups dry grits
4 T unsalted butter
2 C sharp cheddar cheese, grated

Combine the water, cream, jalapenos, salt and pepper in a large saucepan, and cook over high heat until the liquid reaches a rapid boil.

At the boiling point, slowly whisk in the grits, stirring constantly to avoid lumps.

Lower the heat to medium and continue to stir.  Stirring frequently, cook until the grits are soft and creamy, usually about 30-40 minutes.

Remove from the heat and add the butter and grated cheese.

Season with more salt and pepper, if needed.

Let cool slightly before serving so the grits can be mounded easily.  They should be the consistency of mashed potatoes.