Stone-ground grits with jalapeno-pecan mustard butter
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Diced pecans |
| 2 | cups | Butter or margarine; softened |
| ⅓ | cup | Creole mustard |
| ¼ | cup | Minced purple onion |
| 2 | Garlic cloves; pressed | |
| 2 | Jalapeño peppers; seeded and minced | |
| 2 | cups | Uncooked stone-ground grits |
Directions
Bake pecans in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted; cool.
Stir together ½ cup pecans, butter, and next 4 ingredients in a large bowl until well blended. Line a 2-cup bowl or mold with plastic wrap; spoon in butter mixture.
Cover and chill at least 2 hours. Unmold onto a serving plate, discarding plastic wrap; sprinkle with remaining pecans.
Cook grits according to package directions; serve with butter.
Yield: 10 to 12 servings.
Note: Stone-ground grits are available from Selwood Farm in Alpine, Alabama; 1-800-522-0403.
Southern Living Magazine Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@...> on Jan 22, 1998