Jalapeno Cheddar Cheese Grits- these spicy, cheesy grits are wonderfully creamy and a great addition to a southern breakfast.
I typically eat grits for breakfast, but they also make a great side dish. Not only do I love the taste of grits, they are a wonderfully economical food.
What type of grits to use?
While stone-ground grits are my favorite, when cooking grits for breakfast, I typically use old-fashioned grits. They’re still great tasting but cook much faster than stone-ground grits and they are fairly easy to find at stores, at least in the south. Quick grits can also be used. They are not my favorite, but the addition of cheese and jalapeno will make them taste fine. I do not recommend using instant grits. Ever.
If you use stone-ground grits, you will need to cook them for at least 40 minutes and you most likely will need to use more liquid. Extra liquid, either water or milk, can be added during the cooking time if the grits get too thick.
Jalapeno Cheddar Cheese Grits Recipe Tips:
If you don’t have milk, chicken broth or evaporated milk can be used instead.
Be sure to add the salt at the beginning of the cooking process. And then you may want to add a little more salt at the end of cooking.
Any type of cheese can be used for these grits. Pepper Jack cheese and Parmesan cheese also work well. American cheese is another good choice.
I think grits always taste best served with a pat of butter.
Leftover grits can be refrigerated for 3 to 4 days. They will get really thick, so add a a little milk and reheat in the microwave.
More Ways To Cook Grits:
- Cheese and Bacon Grits Casserole
- Pimento Cheese Grits
- Jambalaya Grits
- Creamiest Grits Ever
- Crockpot Grits
Jalapeno Cheddar Cheese Grits
- 2 tablespoons butter
- 2 jalapeno peppers, minced
- 2 cups water
- 2 cups milk
- 1/2 teaspoon salt
- 1 cup old-fashioned grits
- 1 1/2 cups shredded cheddar cheese
- black pepper
Melt butter over medium-high heat in a medium saucepan. Add jalapeno and cook for 2 minutes to soften.
Add water, milk, and salt and bring to a boil.
Turn heat to low and gradually whisk in the grits.
Cover and cook for 15 to 20 minutes, stirring occasionally.
Stir in cheddar cheese and black pepper to taste.
Add extra salt if desired.
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