Stone-Ground Grits with Jalapeno-Pecan Mustard Butter
| Yield: | 60 Servings |
| Categories: | Breakfast |
| 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 | Jalape?o peppers; seeded and minced | |
| 2 | c | Uncooked stone-ground grits |
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