Jalapeno Cheese Grits

Total Time:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups quick-cooking grits
  • 2 1/2 cups grated extra-sharp Cheddar
  • 1 stick unsalted butter
  • 1 tablespoon hot sauce (recommended: Tabasco)
  • 3 large eggs, well beaten
  • 2 jalapenos, finely diced
  • 1/4 cup canned chopped green chiles
  • Garlic salt
Directions

Preheat oven to 350 degrees F.

Cook the grits according to the directions on the back of the package. Remove from the heat and add next 6 ingredients (Cheddar through chilies). Stir well and season with garlic salt, to taste. Pour into a buttered 9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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    This is a fantastic recipe. Like everyone mentioned, you need a 9x13 dish. This makes a ton. I halved the recipe one time and it still fed 8 people. A couple nice tweaks to experiment with. When making the quick grits, substitute cream for about half the water. Also, try adding a bulb of roasted garlic.
    Dont know how it tastes yet but the recipe text says a 9" pan. This qty of ingredients barely fits in a 3 quart baking dish.
    Pretty yummy! The servings are listed as "4" ~ HA! I could have fed the whole neighborhood. More like "10-12", I'd say. I used a 7 X 11 dish, filled it plumb full and filled another 4 X 7 glass dish which I gave to the nighbors. Will use less water in cooking the grits next time (and there WILL be a next time! because it turned out more like pudding than expected.
    Ultimately delish! 
    I agree with bserverance on the instructions being a bit confusing with the pan size. I did something different. I ADDED another HALF recipe portion of the grits and ingredients so it would fill the 9 X 13. I think it made it look more like the show did. Swollen and full! Also, when cooking the grits, I used CHICKEN BROTH instead of water for more flavor. Being the "QueenOfShortcuts & additions", I added cumin. Next time, I'll improvise by chunking an avocado on top per slice with the squeeze of lime and pair it up with white chili. For more cheesy decadence, you can top the bread with colby-jack CHUNKS in the last 5 minutes of the baking time. Terrific!
    I had never tried grits until a recent trip to Charleston SC. Tried 'skillet jalapeno cheese grits' at the Red Drum and they were incredible. this recipe comes close
    I made this last night to go with some smothered pork chops and it got rave reviews! I think it would also be tasty in the morning, wrapped up in a tortilla, breakfast burrito style. I will definitely be making this again (and again!. 
    Yum!
    I give it a five on Taste but a 2 on instructions. Had to look at this recipe carefully. Picture shows 9X13 casserole dish but recipe calls for 9 inch Square?? But by a process of elimination , I figured it out. 2 cups of cooked quick grits wouldn't fill a 9 inch pan and 2 cups of uncooked quick grits after cooking (with 6 cups water will fill a 9 X 13 perfectly. Glad I did figure it out because it was a hit! Did use, as others have stated, the whole small can of green chiles since there wasnt much left after taking out a 1/4 cup. Excellent recipe other than the minor confusion. Will use again.
    Very creamy. I used only one jalpeno. I added garlic powder and a couple of cloves of fresh garlic to add some oomph to it, but still found it rather bland. Have had better.
    unbelievable, a must try!
    Amazing! You must try this recipe... I served with Barbeque Chicken and Salad. The casserole was completely gone by the end of the meal.
    This dish was so easy to make and absolutley delicious. However, don't make it a staple because it is loaded with calories! It's a great side dish to make for a big crowd or take to a bbq/party. Even though it is baked, it's still excellent just slightly warm.
    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!
    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!!!
    I made a half of a batch and it was SOOOO yummy!!!!!!!!!!! I would make it again FOR sure! LOVED IT!!!!!!!!!!!!!!
    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.
    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.
    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... :).
    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.
    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.
    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!!!!!!!!!!!!!!!!!
    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!
    Surprise guests appeared on New Year's Day -- starving. Thank heavens I made the full recipe and it was just 15 minutes away from finishing in the oven. Served with large cold ham I luckily had on hand and a fruited salad. Everyone raved about this dish. It serves way more than the four it says -- fills a 9 X 13 baking dish. But since nearly everyone had seconds and thirds, it only served six in my house. Then it was gone!!
     
    Next time I wouldn't add any salt when I make the grits (I used half what box stated). That way I can add more garlic salt at the end. Also, the cheese is salty and seasoning at the end leaves the cook in control. In addition, I think next time I'd add only 2 teaspoons of Tabasco and maybe the whole small can of diced green chiles. The chiles are milder heat than the Tabasco, which was good, though, and added a lot of flavor.
     
    Overall, excellent. My husband didn't even take any at first, thinking he didn't like grits. I made him try them and he ended up eating three helpings!
    the episode made me want to try the recipe even thought I'd never really had grits. there really aren't words to adequately describe how guilty-pleasure good they are! hmmmm wonder how they'd taste if we put bacon in the mix....
    This is the best baked grits recipe EVER. The texture was almost "cake-like". I used a bit less cheese -and it was dense but not heavy. I ate it for breakfast the next morning. Lots of mildly spicy creamy goodness!
    First timer on grits and I thought the best time to try this is now. You can't go wrong with all the cheesy goodness! I do love green chilies, so I added the whole can! The flavor was amazing!!! Thank you, what a treat!!!!
    I love grits already but for all those grits haters... I guarantee you will LOVE this recipe. It's great with a nice as a nice savory dinner side, and the leftovers are great as breakfast!!
    Being a true southerner I love grits anyway but I have a whole new respect for grits after making this recipe. Holy Crap is all I can say!
    this is BY FAR the most amazing baked grits I've ever had!!!! I suggest adding a bit more cheese and canned green chili than called for - but wow wow WOW!
    The taste was awesome, but I couldn't get the grits to set. It was rather soupy, like soft polenta. Suggestions / instructions would be greatly appreciated. I live at high altitude, around 6,800 ft., so would that have made a difference?
    Delicious, with a light and creamy texture. My husband had leftovers for breakfast, with eggs. A definite keeper.
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