ISO Spicy Grits Recipe (ingredients, pepper, peppers, cheese)

[Iggier]

I am trying to duplicate spicy grits that are served by a favorite restaurant. Chef won't share the recipe and I have no clue where to begin.

The grits are pure white, creamy but still distinctively textured, and have a noticeable kick with mild heat. I'd think perhaps there's some white pepper, a dash of hot sauce, and a white cheese or cream in those grits, but white pepper and hot sauce alone isn't what flavors them. Given that they are pure white (with maybe a dark fleck from the corn itself) I cannot discern the ingredients that would give them the spicy flavor.

I had little luck locating a recipe for spicy grits. Those I have found indicate hot sauce, jalapeno or other hot pepper, etc. but all of these would add color and/or texture that the restaurant grits do not have.

I'm stumped. Any ideas?

[momtothree]

If it was Louisiana cuisine, they might have used this:



The vinegar is clear but spicy.

And maybe a pepper jack cheese? That's mostly white.

[Gerania]

You can get a white hot sauce.

Carolina Sauce Company: Fire & Ice: Magma & Frostbite Hot Sauces Now Available!

[Dogmama50]

Simmer sliced jalapeños in the water/milk that you will be making the grits with, remove them before adding the dry grits to the liquid.

[Threerun]

It's hard to say what could be in it. My family grew up with grits, and my dad always had a mason jar with hot Thai or Tabasco peppers soaked in cider vinegar that he used on grits, greens, ham- you name it.

It's 35deg, cold and rain/snow today so I'm making hot grits for lunch. This is what we use-


I like the yellow Byrd Mill stone ground grits. I usually order 10lbs at a time to save on shipping. Cook according to directions, I use olive oil instead of butter in the boil. I had cider vinegar to taste in personal bowls. Goes fast in the colder months!

[♪♫♪♪♫♫♪♥]

What restaurant is this? Is there a menu online?

[weezycom]

slit 1 or more (depending on the size of the batch you're making) very hot chiles (scotch bonnets, ghost peppers, etc.) and heat them in the liquid you're going to cook your grits with. the slit releases the heat from the membranes & seeds but keeps them from spreading through the liquid. Remove the chiles and cook your grits with the liquid.

[Iggier]

Thanks everyone! I'll try simmering hot peppers, removing them, then cooking the grits in the spiced liquid.