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| Stone-Ground Grits With Jalapeno-Pecan Mustard Butter Recipe |
Category: Breakfast
Rating:
N/A
Servings: 10
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Ingredients
3/4 cup diced pecans
2 cup butter or margarine; softened
1/3 cup creole mustard
1/4 cup minced purple onion
2 garlic cloves; pressed
2 jalapeņo peppers; seeded and minced
2 cup uncooked stone-ground grits
Cooking Directions:
Bake pecans in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted; cool.
Stir together 1/2 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
breakfast
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