Jalapeno Cheese Grits

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

4 servings

  • 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

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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4.7 56
Served it to my B&B guests and they loved it. Had to give Stephanie all the credit; bummer. Making it this upcoming weekend for a working brunch. I know they all will love it. item not reviewed by moderator and published
I made it exactly as recipe called. It was delicious. I did not find it spicy or hot at all. It fills a 9 x 13 pan. Will be making again many times in future. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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