CHEESE GRITS WITH CHILES AND BACON

3 strips bacon (pork or turkey)

1 jalapeno pepper, cored, seeded and minced (wear gloves when handling hot peppers!)
1 small yellow onion, chopped fine
1 cup grits (may be instant, stone ground, coarse or yellow)
4 cups low fat chicken broth
1/4 tsp freshly ground black pepper
Salt to suit your taste
1/2 cup half-and-half cream
1 cup shredded sharp Cheddar cheese
2 tbsp finely chopped green onion (discard white part), for garnish

Fry bacon in skillet until crisp. Remove from skillet and drain on paper towels. Cut two strips into bite-size pieces and place in slow cooker. Refrigerate the third slice for garnish later.

Leave 1 tablespoon of the bacon drippings in skillet and discard the rest. Add the jalapeno pepper and onion to the skillet; cook, stirring, 1 or 2 minutes until onion is transparent. Add to the bacon in crockpot.

Stir the grits, broth, pepper, and salt into the cooker. Place lid on cooker and cook for 4 hours on low setting.

Stir in the half-and-half and the Cheddar cheese. Sprinkle the green onion and the remaining bacon strip that has been crumbled over the top as a garnish.

Serve immediately while hot.

Yield: 4 servings

file photo