Jalapeno Cheese Grits

Creamy, cheesy and just the right amount of spicy, these jalapeno cheese grits are comfort food with a kick. Each spoonful is rich and velvety, with pops of heat from fresh jalapenos that keep things interesting. Whether you’re serving them for brunch or dinner, or eating them straight from the pot, this is the kind of dish that disappears fast.

A staple of southern cooking, grits are made with coarsely ground corn or hominy. Similar to polenta, grits cook into a smooth porridge with a warm, corny flavor and a soft yet substantial texture. While it’s common to serve plain grits alongside eggs, this grits recipe is more like a casserole, baked until it’s thick, creamy and golden brown. Contributor Tamera Hazen from Daphne, Alabama, says this Deep South favorite absolutely warms the soul, and it’s one of her most successful recipes at church picnics, potlucks and family gatherings.

Ingredients for Jalapeno Cheese Grits

• Quick-cooking grits: Unlike regular grits, which are coarse and take longer to cook, quick-cooking grits are finely ground and cook in about five minutes.
• Seasonings: The savory, spicy flavor comes from simple spices including salt, pepper, onion powder, garlic powder and Cajun seasoning (which is typically made with paprika, cayenne pepper and dried herbs).
• Eggs: Stirring eggs into grits results in a hearty, casserole-like dish (and a very robust breakfast or brunch).
• Sharp cheddar cheese: Shredded cheese melts into the grits as they cook, giving them a creamy, thick texture. You’ll save some cheese to sprinkle over the top, too. Cheese you shred yourself will have more flavor and better meltability than bagged shredded cheese.
• Jalapeno peppers: Fresh jalapenos pack fresh flavor and plenty of heat. Removing the seeds will make them less spicy.
• Butter: A knob of butter is the best finishing touch for any pot of grains.
• Worcestershire sauce: Worcestershire is a syrupy, caramel-colored condiment that adds savory umami. The bottle keeps more or less forever.
• Hot pepper sauce: Use your favorite hot sauce brand.

Directions

Step 1: Cook the grits

Preheat the oven to 350°F. In a large saucepan, bring 4 cups of water and the salt to a boil. Slowly stir in the grits and the onion and garlic powders. Reduce the heat to medium-low. Cook the grits, covered, until they’re thickened, about five minutes, stirring occasionally.

Step 2: Add the eggs

In a small bowl, lightly beat the eggs. Gradually whisk in 1/2 cup of hot grits. Slowly return the tempered eggs to the pan, whisking constantly.

Editor’s Tip: If you pour whisked eggs directly into the pot of grits, the eggs will curdle quickly. By adding a small amount of hot grits to the eggs, you gently raise their temperature and evenly mix the grits. It’s similar to tempering eggs for sauces, soups and other recipes.

Step 3: Add the cheese, peppers and spices

Stir in 2 cups of shredded cheddar, plus the jalapenos, butter, Worcestershire sauce, Cajun seasoning, pepper and hot sauce. Pour the mixture into a greased 2-quart baking dish. Sprinkle the remaining 1 cup of cheddar over the top.

Step 4: Bake the grits

Bake the grits until the cheese browns, about 40 to 45 minutes. Garnish them with additional jalapenos.

Jalapeno Cheese Grits Variations

• Dial down the heat: Not a fan of spice? Reduce the quantity of jalapenos, or replace them with less-spicy, smokier poblanos.
• Add veggies: Stir in chopped green peppers, green onions, cubed boiled potatoes, steamed and chopped spinach, or defrosted frozen corn.
• Play with spices: Replace the Cajun seasoning with a taco seasoning mix, and serve the grits with salsa.

How to Store Jalapeno Cheese Grits

Store leftover jalapeno cheese grits in the refrigerator. Cover the casserole dish with foil or storage wrap, or transfer the grits to an airtight container. The grits will last up to four days in the refrigerator. They’ll thicken as they sit, but you can stir some milk or water into the grits before reheating them to restore the texture.

How should you reheat jalapeno cheese grits?

Reheat the grits on the stovetop. Transfer the grits to a saucepan and heat them over low, stirring often, until they’re hot. You may need to add a few tablespoons of milk or water to thin them out. You can also heat grits in the microwave. Place them in a microwave-safe bowl and cover them with a damp paper towel. Heat them in 30-second blasts, stirring between, until they’re steaming.

Jalapeno Cheese Grits Tips

Can you make jalapeno cheese grits without eggs?

You can absolutely make this jalapeno grits recipe without eggs. Simply skip whisking the eggs into the grits. Add the cheese and mix-ins directly to the pot along with a 1/2 cup of water or milk. Proceed to bake the casserole as directed. (Psst: If you swap in nondairy butter and cheese, you’ve got a tasty vegan breakfast.)

What should you serve with jalapeno cheese grits?

For breakfast, cheesy jalapeno grits pair well with classic scrambled eggs, bacon and sausages. Fruit salad would be a refreshing side, too. The grits casserole would also make a tasty brunch or lunch with a leafy green salad on the side.