Black Peppercorn Salmon And Monterey Jack Grits

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   ["With a sharp knife cutting across the width of the salmon, divide into 4 equal parts

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   Rub each fillet with butter, then sprinkle each side with ground red pepper.

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   Now rub each side with the peppercorn..", "Coat a large skillet with olive oil (about 2 tablespoons) over medium heat.

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   When hot, add salmon and cook for about 5 minutes, turn over and cook the other side for another 5 minutes.. Keep warm while cooking the grits.", "In a heavy bottom saucepan, bring the chicken stock and whipping cream to a low simmer..", "then whisk in the grits and return to a low simmer. Cook until thickened.. stirring often for about 5 minutes", "Stir in butter and cheese."]

* Per serving · 4 servings · Values may vary.

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