Instructions: Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeno, and garlic; saute until peppers are tender, about 5 minutes.

Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes.

Add sauteed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.

This recipe yields 6 servings.

Comments: "For my birthday," writes Cynthia Black of Kansas City, Missouri, "my husband took me to Big Cedar Lodge in Ridgedale. One night we ate dinner at Top of the Rock, a restaurant at the resort. As a side dish, they served incredible cheese and jalapeno grits."

This colorful side dish would be delicious with roast chicken, steak, or pork.

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