Sorry for the delay in new posts and recipes lately, but we have had a lot of chaos going on in our house this past week, but so it goes, life moves on, and you always gotta eat. Needless to say, after a particularly difficult week, we were in need of some comfort food.
So I decided I finally want to share my AMAZING Cheddar and Jalapeño Grits. Grits are an integral part of some of my all time favorite dinners, and I love to serve them with shrimp and bacon, pulled pork, or ribs. I absolutely love grits, and I would take them any day of the week over mac and cheese, mashed potatoes, or really any other side item.
And I hate to brag, but I order grits on any menu I see (because I love them so much), and every time I try them at a new spot, my husband and I still decide that mine are the best. So if you’re looking for a great new cheesy grits recipe or you want to try making them for the first time, this is the perfect recipe for you.
I always make the old fashioned, “non-instant grits.” I’ve used Quaker Old Fashioned Smooth & Creamy Grits, 24 Ounce and Bob’s Red Mill Gluten Free Polenta Corn Grits – 24 oz – 2 pk and both are delicious. You can use the instant grits as well if you are short on time (they only take about 7-8 minutes on the stovetop as opposed to 15-20) because they are still delicious!
Begin by boiling four cups of water in a medium sized sauce pan on the stove. Salt the water the way you would when you’re making pasta. Once the water is boiling, add your grits, cover the saucepan, and turn the heat down to simmer. Allow the grits to cook on low for about 20 minutes, stirring every 5 minutes or so.
While the grits are cooking, saute your onions until tender in a small saucepan.
After 20 minutes, your grits should have absorbed the water and should be thick and creamy, though if they aren’t completely cooked to the texture of your liking yet, don’t worry because the texture will be perfect after they bake in the oven for a bit. Add the onion, butter, diced jalapeños, and jalapeño juice to the grits and stir until the butter is melted.
Next, add your cheese a bit at a time while stirring until it is completely melted into the grits.
Transfer the grits to a baking dish sprayed with cooking spray and place in a 350 degree oven for 15-20 minutes. This, I believe, is the most important step of them all because it allows all of the flavors to meld together and the grits to become the perfect texture.
When you remove from the oven, allow the grits to cool for 5-10 minutes before serving. These are the perfect side dish for barbecue ribs or chicken. I also love to serve in a bowl topped with shrimp and bacon or pulled pork drizzled with a little bit of bbq sauce!
I hope you enjoy! Have a wonderful week!
White Cheddar and Jalapeño Grits
4 cups water
1 cup grits (not instant)
1 small white onion, finely diced
1 cup shredded white cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/4 cup pickled jalapeño peppers (diced) + 3 tbsp of juice
4 tbsp butter
Salt, pepper, and red pepper flakes (to taste) + hot sauce (optional)
1. Add grits to boiling water seasoned with salt in a medium sized saucepan on the stove. Reduce heat to low and cook for 20 minutes, stirring occasionally.
2. While grits are cooking, saute finely diced onion in small saute pan.
3. After the grits have simmered for 20 minutes, add onions, butter, jalapeños, jalapeño juice to grits. Stir to combine and butter is melted.
4. Add half of the cheese, and stir until melted. Then add the rest of the cheese and stir until melted.
5. Add additional salt and black pepper to taste. At this point, I also add a few dashes of hot sauce, but that’s up to you depending on how much spice you want.
6. Move grits to baking dish lined with cooking spray. Bake at 350 degrees for 15-20 minutes. Allow to cool slightly before serving.