Side Pannel
Stone-Ground Grits with Jalapeno-Pecan Mustard Butter
Stone-Ground Grits with Jalapeno-Pecan Mustard Butter
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast
Ingredients List
- 3/4 c Diced pecans
- 2 c Butter or margarine;
- -softened
- 1/3 c Creole mustard
- 1/4 c Minced purple onion
- 2 Garlic cloves; pressed
- 2 Jalapeño peppers; seeded and
- -minced
- 2 c Uncooked stone-ground grits
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.
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.
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