Recipe: Jalapeño Cheddar Pattypan “Grits”


pattypan grits


1 large pattypan squash 
1/3 cup butter
1 hot pepper 
1/2 cup milk or cream
All the cheddar cheese your heart desires (approximately 6 oz.)
Sea salt to taste

Preheat the oven to 375 F.
Chop the squash into large bite-size pieces.
In a 9×13 baking dish, coat the squash with butter. Sprinkle with a little sea salt.
Roast for 15-20 minutes or until moderately soft.
Transfer to heat safe vessel and allow to cool to at least edible temperature.

Blend with hot pepper, milk, and cheese in food processor until well combined but still sorta bumpy, à la your typical grits made with cornmeal.

Transfer to a medium saucepan and cook on med-low heat to melt cheese. Add salt/pepper or more cheese to taste.

Serve as a side dish with your favorite seafood.


angieThis recipe was brought to you by one of my favorite cooks, Community Health Specialist, Angie Kuzma!

Nicholas Eymann

Comments are closed.

Menu Title