Ingredients

• 1/2 cup Onion finely diced
• 1/2 cup Red Bell Pepper diced
• 2 Whole Chilies any variety (jalapeno, serrano, etc.)
• 1 cup Yellow Corn Polenta
• 2 1/2 cups Chicken Broth Low-Sodium
• 1 1/2 to 2 cups Water
• 2 Tbsp Unsalted Butter or Canola Oil
• 1/4 cup Half and Half or Milk
• 1/2 cup Cheddar Cheese

• 1 Tbsp Canola Oil
• 1 Tbsp Unsalted Butter
• 1-2 lb Chuck Roast diced
• 8 oz Chipotle Peppers in Adobo Sauce (1 small can)
• 4-6 cups Beef Broth Low-Sodium
• 2 Tbsp Garlic minced
• 2 tsp Ground Cumin
• 1 tsp Chili Powder

Instructions

1. Heat oil/butter in a pot over medium heat. Add diced onion, bell pepper and chilies and cook for a few minutes or so.
2. Pour in grits, then add chicken (or beef) broth and water.
3. Stir, then bring to a boil. Reduce the heat to low, then cover and cook for 10-15 minutes, stirring occasionally.
4. Add butter and half and half. Continue to cook and stir until grits are tender.
5. Remove from heat and stir in grated cheese.

1. Heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for a few minutes.
2. Add chipotle peppers with adobo sauce, beef broth, garlic, cumin and chili powder. Stir, then bring to a boil.
3. Reduce the heat to low, then cover and simmer for 1-2 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth or water as needed.)
4. Serve grits with stewed meat (sauce and all) over the top.