Jalapeno Cheddar Grits

Butter
1 red bell pepper, chopped
1 jalapeno, finely chopped
2 cloves garlic
3 cups chicken stock
1 cup milk (or cream, half and half, etc)
1 cup grits
1.5 cups grated sharp cheddar

Saute the peppers and garlic in butter, set aside.
Bring stock and milk to a boil and mix in grits, lower heat and simmer about 5 minutes.  Stir in peppers and cheddar. 

Note:  ratio of grits to liquid might still be off a bit