This jalapeno cheese grits recipe combines grits, cheddar, cream cheese, and jalapeno that is bakes into a casserole for a rich, creamy side dish. Delicious!
Here in the South, grits are a Southern staple on the breakfast plate.
Traditionally they are made simple with a little butter, salt, and pepper.
However, this recipe adds a lot of cheese and a bit of jalapeño to make an incredible side dish you can eat for breakfast or dinner!
You are going to LOVE these jalapeño cheese grits.
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What ingredients do you need?
You will need the following ingredients:
- stone ground grits- you can substitute with quick grits. See explanation further in post.
- cream cheese
- crushed garlic- for a milder garlic flavor, use garlic powder.
- butter
- eggs
- cayenne pepper-this will make it spicy. Omit if you want the grits mild.
- jalapeño
- cheddar cheese- I prefer sharp cheddar, but any cheddar will work.
- salt
How to make
Follow these easy steps to make this delicious cheddar grits casserole.
- In a large pot, heat water to a boil and add salt. Slowly pour grits into boiling water. Cook for 10 minutes covered, stirring often while cooking. Remove from heat.
- Stir in butter, cream cheese, and ½ cup shredded cheddar cheese. Mix until melted.
- Mix in eggs, garlic, cayenne pepper and mix.
- Mix in chopped jalapeno.
- Pour grits into a greased 8x8 casserole dish.
- Sprinkle the remaining shredded cheddar cheese over top of grits.
- Bake 35 to 40 minutes. Remove from oven and allow to rest 10 to 15 minutes before serving.
Tip: Resting allows the casserole to thicken. If you serve immediately without resting, the dish will be very soupy.
Why use stone grits?
Stone grits are more hearty and creamy. They offer a richer corn flavor than quick grits.
Quick grits also are a little more fine in texture and can become soupy.
You can use quick grits. However, you will need to decrease the cook time to 5 minutes instead of 10.
Can you freeze these cheese grits?
You can freeze these cheese grits.
To freeze, cook according to directions. Completely cool. Then wrap airtight with saran wrap.
Freeze up to 4 weeks. Thaw completely in refrigerator then reheat at 350 until completely hot, approximately 20 minutes.
This recipe was published in Cityview Magazine in an article I wrote called, “Breakfast for the Holidays” featuring four delicious breakfast dishes perfect for entertaining during the holidays.
I included this Jalapeño Cheese Grits recipe, along with Make Ahead Raspberry French Toast, and Strawberry Stuffed Cinnamon Toast Roll-Ups recipe.
Please leave me a comment below if you make these jalapeno cheese grits and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your grits casserole on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Jalapeno Cheese Grits Recipe- Cheddar Grits
Ingredients
- 4 cups water
- ½ teaspoon salt
- 1 cup stone grits
- 8 oz cream cheese
- 1 teaspoon crushed garlic
- ¼ cup melted butter
- 2 eggs beaten
- 1 teaspoon cayenne pepper
- ½ cup finely chopped jalapeño
- 1 ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees.
- In a large pot, heat 4 cups of water to a boil and add ½ teaspoon salt. Slowly pour 1 cup grits into boiling water. Cook for 10 minutes covered , stirring often while cooking. Remove from heat.
- Stir in ¼ cup melted butter, 8 oz cream cheese, ½ cup finely chopped jalapeño, and ½ cup shredded cheddar cheese. Mix until melted.
- Add 2 eggs, 1 teaspoon crushed garlic, and 1 teaspoon cayenne pepper. Mix.
- Pour grits into a greased 8x8 casserole dish.
- Sprinkle the remaining cup cheddar cheese over top of grits.
- Bake 35 to 40 minutes. Remove from oven and allow to rest 10 to 15 minutes before serving.
