Remove from pan while leaving the grease and then add jalapeños and garlic. Sauté for 3-5 minutes or until jalapeños become soft but are not losing any color.
Spread grits around the bottom of the pan and allow to toast a bit.
Add cream and chicken stock while whisking to avoid any clumping. Reduce to medium heat and bring to a gentle simmer for 30 minutes.
Add green onions, cayenne, salt, pepper, and butter. Stir well.
Add cheese and stir until cheese is completely melted.
Top with your choice of a 6 oz. blackened fish fillet, collard greens, and andouille sausage and enjoy!
Keyword andouille sausage, blackened fish, collard greens, Fish, fish and grits, grits, southern comfort food