For some Americans, the 4th of July is the pinnacle of summer. A day off from work, great weather (hopefully), and time with family and friends.
To Scott Hutcheson, the 4th is all about community.
Baked Grits with Cheddar and Roasted Jalapeño
- 6 jalapeño, whole
- 1-1/2 cup grits
- 1 stick unsalted butter, cut into ½ inch cubes
- 1 pound shredded sharp cheddar cheese
- 2 teaspoons salt
- 6 dashes of hot pepper sauce (i.e., Frank’s Redhot)
Preheat oven to 375 degrees and place the jalapeño on a small baking dish. Roast for 30 minutes. While those are roasting, bring 6 cups of water to boil and stir in grits. Reduce heat to low and follow the instructions on the package of grits. This will be about 5 minutes for instant grits but I prefer the regular grits which can take 40 minutes. Once the grits are cooked, add in the butter and cheese, stirring to melt and combine.