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Jalapeno Cheese Grits Recipe

Jalapeno Cheese Grits

Recipe courtesy Stephanie March

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 11-20 of 53

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  • on May 27, 2011

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    I made 1/2 of recipe & it was delicious! Cook grits first as recipe says. I added some bacon crumbles. Great flavor! Only thing is that grits were just a little bit thinner than I like them, so next time I will make grits thicker first and see how that goes. Otherwise, completely yummy!

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  • on May 16, 2011

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    Wow! So easy to make and so incredibly delicious! I'm having a pig roast soon, and I'm trying to come up with some different side dishes. I had a similar side dish at 12 Bones in Asheville, NC when on vacation, and WOW! - this is just as good as theirs! Nice kick from the jalapeno & hot sauce, but not overwhelming. Such a great mix of flavors! Definite keeper and I will most certainly be serving this at my pig roast!!!

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  • on March 27, 2011

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    I made a half of a batch and it was SOOOO yummy!!!!!!!!!!! I would make it again FOR sure! LOVED IT!!!!!!!!!!!!!!

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  • on February 09, 2011

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    It's in the oven now, but wanted to vent a little. A couple of parts of these directions were not clear. I am a non grit eater, so did not
    know if 2 cups grits was the precooked amount or the amount to use after cooked. Also the pan size is shown in the picture, but only listed as 9". Very annoying when in a rush. These items should be made clear.

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  • on December 25, 2010

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    Christmas dinner last night. I made these grits with the Beef tenderloin. I also made Tyler's rosemary roasted potatoes - I was afraid I might have a non-grit eater or two. The grits were very creamy and yummy. I think this recipe makes 8-10 servings.

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  • on September 21, 2010

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    This is one of the best tasting dishes I have made this year! They were awesome. This was my first time making grits and I can't wait to make again...
    Oh, I found no trouble reading the recipe. Also, I baked mine in a 9x7 glass dish and made no adjustments... :.

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  • on September 14, 2010

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    My 5 stars are for the taste of this recipe, not the directions. As usual, no editing of recipes........very common mistake @ this website!!!
    That being said, most people should be able to see that the 9" pan should really have been 9x13. The amount of ingredients plus the pan shown in the picture shows a 9x13.
    I was tempted to cut the recipe in half and wish I had.....way to much!
    That being said, they tasted very good. We love grits, flavored with cheese, or butter only. I had a similar recipe to this from the now defunct Naughty Chef on Oxygen however, hers neither required eggs nor baking. I will make this again and cut the recipe in half.

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  • on June 20, 2010

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    Very tasty! Don't be scared of the jalepenos. They give it just the right kick, without being too spicy. (Make sure you wear gloves when you dice them. This dish was very flavorful and was the hit of my dinner. Even those who never like grits before raved about these. I cooked the grits in 4 cups of water and 4 cups of whole milk. (The recipe on the grits box called for 8 cups of water. No way will it fit in a 9 inch pan. It fits a 13x9 inch pan perfectly and serves at least 8.

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  • on February 26, 2010

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    I am originally from Virginia, but now live in Seattle, WA area. I Love grits and have added cheese on many occasions. When I saw Stephanie's recipe, I knew I had to try it... OMG! These are the BEST, I mean BEST grits I've ever eaten!!! It makes a lot but even eating it the next day, it is such a GREAT recipe. Oh yeah, 5 stars!!!!!!!!!!!!!!!!!

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  • on February 03, 2010

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    I have my batch in the oven. Just licking the bowl tasted great! I had to put the batch in a very large pan; it was way too much for a 9" pan. Please clarify, when recipe says "2 cups quick-cooking grits", was that 2c. cooked grits or 2c. uncooked grits? I went with the latter. Oh, well, I will have plenty left over for a Super Bowl party!

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