Bacon Cheddar Grits

4 slices of bacon, chopped
1 jalapeno, finely chopped
4-1/2 c. water
1 c. quick cooking grits
1 c. plus 1/2 c. grated sharp cheddar cheese
coarse salt
ground pepper

In a medium pan, cook bacon and jalapeno,  over medium heat, stirring occasionally until bacon is browned, about 8 minutes. Transfer bacon and pepper to a small bowl. Remove pan from heat and add water. (careful, it will sputter)

Bring to a boil over high and whisk in grits. Whisk until it starts to thicken, then reduce heat to low and gently simmer for 25 minutes or until creamy. Stir occasionally to prevent sticking. Season with salt and pepper to taste. Whisk in grated cheese and bacon mixture. Spoon into baking dish and top with remaining cheese.