Cheesy Pepper Grits

These creamy grits hit the jackpot with a whole heap of pepper jack cheese.
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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 6
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3 cups whole milk

Kosher salt and freshly ground black pepper

1 1/4 cups grits (not instant)

1 1/2 cups grated pepper jack cheese (about 6 ounces)

4 tablespoons unsalted butter


  1. Bring the milk, 1 1/2 teaspoons salt and 4 cups water to a boil in a medium saucepot. While whisking, slowly pour in the grits and then lower the heat to maintain a simmer. Cover and cook, stirring occasionally, until thickened, about 30 minutes.
  2. Stir in the cheese and butter until they both melt. Season with additional salt and pepper.