These Jalapeño Cheese Grits have the classic creamy texture of traditional Southern grits with melted cheddar cheese and a spicy kick from sautéed jalapeño peppers. It makes a great breakfast or a boldly delicious side dish.
Creamy, cheesy grits are a staple on a many a Southern breakfast table. And while I love a classic, I have to say these Jalapeno Cheddar grits take the original to a whole new level. They are rich, creamy and packed with flavor!
While they're delicious topped with a fried egg for breakfast or brunch, I also think they make a great side dish for grilled and BBQ'd meats. They're also a delicious base for Cajun Shrimp and Grits. I hope you enjoy them as much as we do!
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Equipment
This is a very simple and easy recipe! All you will need is:
- Sauce pan
- Cutting board and knife
- Measuring cups
Ingredients
- Quick cooking grits: You'll want to look for quick cooking grits to make this a simple and speedy recipe.
- Fresh jalapeno peppers
- Cheddar cheese: You can really use any type of cheese you'd like. I love the kick of sharp cheddar but gouda is also great. I highly recommend freshly shredding your cheese for the best texture.
- Butter: Unsalted or salted works. You'll just need to adjust the seasoning to taste.
- Heavy cream: This adds wonderful flavor and creaminess to the dish. You can use milk if you prefer but I highly recommend cream.
- Water
Step-by-Step Photos
Time needed: 15 minutes
How to make jalapeno cheese grits.
- Lightly sauté the jalapenos in butter.
Dice your jalapenos. If you like a less spicy dish then remove the seeds before cutting. Leave them in for hotter grits.
- Add in cream and water and bring to a low boil.
- Add in grits, cheese, salt and pepper. Cook until tender.
Top with more shredded cheese and a jalapeno slices. Enjoy!
Storing and Reheating
These grits will stay good for 3-4 days when stored in an air tight container in the fridge.
To reheat I recommend microwaving them at 50% power, stirring every 30 seconds or so until heated. You may need to add a splash of water or milk to loosen them.
How to freeze Jalapeno Cheese Grits.
Allow the grits to cool completely then freeze for up to 3 months in an air tight container or freezer bag.
You can thaw the grits in the refrigerator overnight or on the counter for a few hours. Then follow the above instructions for reheating in the microwave.
Variations - Bacon Jalapeno Cheese Grits
If you'd like to make Bacon Jalapeno Grits simply cook diced bacon until crispy then remove from the pot with a slotted spoon. Cook the jalapenos in the bacon grease then follow the instructions as written.
Top the finished grits with the cooked bacon and enjoy!
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Made this Jalapeño Cheese Grits recipe? Let me know what you think in the comments!
Recipe
Jalapeño Cheese Grits
Equipment
- Sauce pan
- Cutting board and knife
- Measuring cups
Ingredients
- 1 tablespoon butter
- 2 jalapeno peppers, seeded and diced You can leave seeds in for a spicier dish or add an additional pepper.
- 2 ½ cups water
- ⅔ cup heavy cream
- ⅔ cup instate grits
- 1 cup sharp cheddar cheese, shredded
- salt and pepper to taste
Instructions
- Melt butter in a medium sauce pan over medium high heat. Add diced jalapenos and cook for 2-3 minutes until softened.
- Add in water and cream and bring to a boil. Add in the grits and shredded cheese. Then reduce the heat to medium/low. Simmer the grits for 5-7 minutes until tender. Season with salt and pepper to taste. Serve topped with shredded cheese and jalapeno slices. Enjoy!
caroline
deliciously cheesy! I serve them as a side for chicken nuggets and now we have a new family favorite!
jamjarkitchen
Yay! So glad y'all like the recipe!
Chloe
I didn't think I liked grits but this proved that theory wrong. So flavorful and cheesy. 10/10!
jamjarkitchen
So glad you liked them!
Mia
These jalapeño cheese grits are creamy, cheesy, and have just the right amount of heat. They work just as well for breakfast as they do as a bold side dish.
Clara
These jalapeño cheese grits were smooth, comforting, and had just enough heat—great as a side or even on their own.
jamjarkitchen
So glad you liked them!