Jalapeno Cheese Grits

1 C stone-ground white corn grits (I used *gasp* Quaker's and they were still great)
1 jalapeno pepper
3 T butter
2 T mascarpone or cream cheese
1/4 cup grated Edam cheese (or whatever hard cheese you have)
Salt

1. Heat 4 C of water in a large heavy-bottomed pot over high heat until it comes to a boil. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.
2. While the grits are cooking, pan-roast the jalapeno pepper in a small skillet over high heat until the skin is brown and blistered. Cut the pepper in half lengthwise and remove the skin and the seeds from the pepper and discard. Mince the flesh and add it to the pot of grits.
3. Remove the pot from the heat and fold in the butter, mascarpone, and Edam cheese. Season with salt.

I salted the water from the beginning and adjusted seasoning as I went. You will see that I also mixed in bacon chunks.

John Besh, "My New Orleans: The cookbook, 200 of My Favorite Recipes & Stories from My Hometown (2009)