Jalapeno and Monterey Jack Grits

Details

Ingredients

• ½ (12 ounce) package bulk pork breakfast sausage
• 1 tablespoon butter
• 2 fresh jalapeno peppers, seeded and minced
• 1 small green bell pepper, cut into thin strips
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup whipping cream
• 1 cup quick-cooking grits
• 3 cups shredded Monterey Jack cheese