Best Jalapeno Cheese Grits Recipes

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ROASTED GARLIC JALAPENO CHEESE GRITS



Roasted Garlic Jalapeno Cheese Grits image

Provided by Guy Fieri

Categories     side-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup butter, unsalted, plus extra for greasing the dish
1 head garlic
Olive oil
1 teaspoon kosher salt, plus extra for roasted garlic
1/2 teaspoon fresh cracked black pepper, plus extra for roasted garlic
1 1/2 cups low-sodium chicken stock
3/4 cup grits, not quick style
2 eggs, well beaten
8 ounces sharp Cheddar, shredded
8 ounces pepper jack cheese, shredded
3 tablespoons pickled, drained and minced jalapeno
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper

Steps:

  • Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
  • Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.
  • Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
  • Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.

BOBBY FLAY'S JALAPENO CHEESE GRITS



Bobby Flay's Jalapeno Cheese Grits image

This is actually Bobby's wife's recipe (her name is Stephanie March); she makes them for him every year on his birthday. Awwww.... ;o)

Provided by Raquel Grinnell

Categories     Corn

Time P1DT10m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups quick-cooking grits
2 1/2 cups extra-sharp cheddar cheese, grated
1/2 cup unsalted butter
1 tablespoon hot sauce (recommended ( Tabasco)
3 large eggs, well beaten
2 jalapenos, finely diced
1/4 cup canned diced green chilis
garlic salt

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the grits according to the directions on the back of the package (usually between 5-10 minutes), whisking the whole time to avoid lumps.
  • 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 9x9-inch baking dish and bake for 1 hour.
  • Let cool slightly before slicing and serving.

JALAPENO CHEESE GRITS



Jalapeno Cheese Grits image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

EASY CHEESE JALAPENO BAKED POLENTA (GRITS)



Easy Cheese Jalapeno Baked Polenta (Grits) image

I don't care for grits, but I love polenta! Who knew they were the same thing? This recipe is made of wholesome ingredients and is so easy. The jalapenos, if properly seeded, add a lot of flavor without added heat. Serve this alongside your tex-mex dishes in place of rice or potatoes.

Provided by MommyMakes

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

5 cups water or 5 cups chicken stock
1 cup coarse-ground cornmeal
1 ears of corn, shucked or 1/2 cup frozen corn
1 -2 jalapeno, seeded and minced
2 tablespoons butter
3/4-1 cup shredded monterey jack cheese
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Whisk cornmeal into water, cook until cornmeal comes together and is creamy 5-10 minutes.
  • Meanwhile prepare peppers, and grate cheese.
  • Add corn, pepper, cheese, butter, and salt. Butter a small-medium baking dish.
  • Pour polenta into baking dish and bake 30-45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes.

Nutrition Facts : Calories 260.8, Fat 13.6, SaturatedFat 7.9, Cholesterol 34.1, Sodium 610.5, Carbohydrate 28.1, Fiber 2.9, Sugar 1.1, Protein 8.5

CHEESE AND JALAPENO GRITS CASSEROLE



Cheese and Jalapeno Grits Casserole image

I LOVE GRITS! This is a great recipe and I like to serve this for breakfast with biscuits and gravy and then take a long walk or roll back into bed!

Provided by Diana Adcock

Categories     Breakfast

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

1 lb old cheddar cheese, grated (smoked gouda is nice also)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 garlic cloves, minced
4 -6 jalapenos, minced
6 eggs
1 cup hot grits

Steps:

  • Preheat oven to 350°F.
  • Butter a casserole dish-8 1/2 x 11 Place the hot grits in a large bowl and stir in the cheese, butter, cayenne, garlic, salt and jalapeno peppers.
  • Whisk the eggs well and stir into the grit mixture.
  • Pour into the casserole dish and bake until set and lightly browned, around 45 minutes.

Nutrition Facts : Calories 369.6, Fat 27.5, SaturatedFat 16.4, Cholesterol 199, Sodium 622.2, Carbohydrate 13.9, Fiber 0.5, Sugar 0.8, Protein 16.7

JALAPENO CHEESE GRITS CASSEROLE



Jalapeno Cheese Grits Casserole image

I saw this on the side of the Jim Dandy bag of grits and decided to make it several years ago. I've probably made it some 20 times since then because it is soooo good. Goes with anything.

Provided by crispychick

Categories     Oven

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup grits
4 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1 1/2 cups grated sharp cheddar cheese
8 ounces monterey jack pepper cheese, cubed
3 eggs
1/4 cup butter
1 tablespoon Worcestershire sauce
1 -2 tablespoon chopped pickled jalapeno pepper

Steps:

  • Cook grits in salted water about 4 minutes. Stir all the other ingredients together in a bowl. Remove grits from heat and stir in the rest of the ingredients, until cheeses have mostly melted. Pour into a casserole dish and bake 1 hour at 350.
  • *For a more souffle like version, use 1/2 c butter, 4 eggs, add 1 c milk, omit worcesterwhire, and cut pepperjack in half.

Nutrition Facts : Calories 344.1, Fat 23.5, SaturatedFat 14.1, Cholesterol 142, Sodium 681.8, Carbohydrate 16.7, Fiber 0.4, Sugar 0.8, Protein 16.4

FLORIDA CIOPPINO WITH GRILLED LOBSTER AND JALAPENO CHEESE GRITS



Florida Cioppino with Grilled Lobster and Jalapeno Cheese Grits image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 28

3 cups milk
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
3/4 cup stone-ground white grits
1 cup Parmesan-Reggiano, grated
3 tablespoons roasted jalapeno peppers, diced
1 fresh Florida lobster, split and cleaned
1/4 cup slivered garlic
2 ounces extra-virgin olive oil
1 ounce unsalted butter
Juice of 1 lime
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup slivered garlic
1/2 cup peeled and diced heirloom tomatoes
1 pinch crushed red pepper flakes
12 Venus clams, washed
12 Florida pink shrimp, peeled and deveined
1 cup white wine
1/2 cup unsalted butter, softened
4 stone crab claws, knuckle meat removed and shell removedfrom the claw
Two 3-ounce lionfish fillets, cubed
Kosher salt and freshly ground black pepper
1 tablespoon fresh basil chiffonade
1 tablespoon chopped fresh parsley
1 teaspoon fresh mint chiffonade
1 lemon, halved

Steps:

  • For the grits: Combine the 3 cups water, the milk, 1 tablespoon of the butter, the salt and pepper in a large saucepan over medium heat. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour 15 minutes, stirring occasionally. The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits. Remove the pan from the heat and stir in the remaining 1 tablespoon butter, the cheese and jalapeno peppers. The grits can either be served immediately or prepared in advance and reheated.
  • For the lobster: Rub the lobster meat with the garlic, oil and butter and sprinkle with salt and black pepper. Grill, body-side down at first, until cooked three-quarters of the way through; flip and grill meat-side down. Remove from the grill and squeeze over the lime juice.
  • For the cioppino: Heat the olive oil in a saucepan until just about to the smoking point; quickly add the garlic, tomatoes and red pepper flakes. Saute until the garlic becomes translucent. Add the clams, cook for 2 minutes, then add the shrimp and the wine immediately after. Simmer until the shrimp and clams are halfway cooked, then add the butter, crab claws and knuckle meat and the lionfish. Cover and simmer until the fish is barely cooked through; season with salt and black pepper, and finish with the basil, parsley, mint and a spritz of fresh lemon juice.
  • Reheat the grits, if needed, and place 2 cups grits into a large, deep platter. Arrange the cioppino around the grits, and garnish with the grilled lobster. Serve.

JALAPEñO CHEESE GRITS



Jalapeño Cheese Grits image

Provided by John Besh

Categories     Cheese     Breakfast     Brunch     Side     Vegetarian     Kid-Friendly     Mardi Gras     Dinner     Family Reunion     Jalapeño     Potluck     Simmer     Butter     Marscarpone     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6–8

Number Of Ingredients 6

1 cup stone-ground white corn grits
1 jalapeño pepper
3 tablespoons butter
2 tablespoons mascarpone or cream cheese
1/4 cup grated Edam cheese
Salt

Steps:

  • 1. Heat 4 cups of water in a large heavy-bottomed pot over high heat until it comes to a boil. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.
  • 2. While the grits are cooking, pan-roast the jalapeño pepper in a small skillet over high heat until the skin is brown and blistered. Cut the pepper in half lengthwise and remove the skin and the seeds from the pepper and discard. Mince the flesh and add it to the pot of grits.
  • 3. Remove the pot from the heat and fold in the butter, mascarpone, and Edam cheese. Season with salt.

JALAPENO CHEESE GRITS CASSEROLE



Jalapeno Cheese Grits Casserole image

This a Jim Dandy Quick Grits recipe that I found in Florida. We love it. It is easy and luscious. Great as a side dish with any kind of meat, fish or chicken. It has become a holiday staple in our house. Try to find the Jim Dandy brand, Quaker Quick Grits are not as good. The Pepper Jack Velveeta is hard to find, except in the South, use any flavor you can find. DH brings home boxes of it when he travels back to Florida(Publix carries it)

Provided by mandabears

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups water
1/2 teaspoon salt
1 cup jim dandy quick-cooking grits
4 ounces shredded sharp cheddar cheese
8 ounces processed monterey jack pepper cheese, cubed
1/4 cup butter or 1/4 cup margarine
3 eggs, beaten
2 tablespoons chopped jalapeno peppers (optional)
1 tablespoon Worcestershire sauce
paprika

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 2 quart baking dish.
  • In a large saucepan, bring water and salt to a boil.
  • Stir in grits.
  • Cover pan and reduce heat to low.
  • Cook for 5 minutes, stirring occasionally.
  • Remove from heat.
  • Stir in cheeses and butter until melted.
  • Add eggs, jalapeno pepper and Worcestershire sauce.
  • Mix well.
  • Pour mixture into greased baking dish.
  • Sprinkle with paprika.
  • Bake at 350 degrees Fahrenheit for 40-45 minutes or until set.
  • Cool 10 minutes before serving.

Nutrition Facts : Calories 419.8, Fat 28.1, SaturatedFat 16.9, Cholesterol 166.9, Sodium 650.1, Carbohydrate 21.9, Fiber 0.4, Sugar 0.8, Protein 19.5

JALAPENO CHEESE GRITS



Jalapeno Cheese Grits image

Make and share this Jalapeno Cheese Grits recipe from Food.com.

Provided by Lisa Young

Categories     Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup quick-cooking grits
3 cups water
1/4-1/2 cup butter or 1/4-1/2 cup margarine
6 ounces Velveeta cheese, sliced or grated
1/2 cup pickled jalapeno pepper, chopped (or to taste)
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
monterey jack pepper cheese, grated

Steps:

  • Bring water and salt to rapid boil.
  • Add grits, reduce heat, and cook until grits are thickened, about 3-4 minutes.
  • Stir in butter and Velveeta cheese until melted.
  • Mix eggs, milk, and black pepper together, and then add to the grits mixture.
  • Stir in the chopped jalapenos.
  • Pour into casserole dish.
  • Bake uncovered for 45 minutes or until set in a 300 degree oven.
  • Sprinkle Jack cheese on top, and return to the oven for 15 more minutes.

Nutrition Facts : Calories 216.9, Fat 12.4, SaturatedFat 7.5, Cholesterol 80.7, Sodium 680.9, Carbohydrate 18.8, Fiber 0.6, Sugar 2.1, Protein 7.4

JALAPEñO CHEESE GRITS



Jalapeño Cheese Grits image

Creamy, not too spicy, jalapeño cheese grits. These are absolutely perfect with a fried egg on top for Sunday brunch!

Provided by orangeteapot

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups chicken stock
1 cup half-and-half
3/4 cup quick-cooking grits
1 tablespoon chopped pickled jalapeno pepper
1/2 cup sharp cheddar cheese, shredded
salt and black pepper

Steps:

  • Bring the stock to a boil over medium heat.
  • Add in half-and-half, and bring back to a boil.
  • Whisk in grits, reduce heat to low, and cook for 10-15 minutes until creamy, stirring occasionally.
  • Add chopped jalapenos, and let cook for 5 more minutes.
  • Turn off heat, add in cheese, and stir till melted and incorporated.
  • Note: Salt needed will vary depending on stock used.

Nutrition Facts : Calories 309.4, Fat 14.2, SaturatedFat 7.9, Cholesterol 42.6, Sodium 404.3, Carbohydrate 32.5, Fiber 0.5, Sugar 3.2, Protein 12.4

JALAPEñO-CHEESE GRITS CASSEROLE RECIPE - (4.3/5)



Jalapeño-Cheese Grits Casserole Recipe - (4.3/5) image

Provided by Marlenew

Number Of Ingredients 10

6 cups water
1 teaspoon kosher salt
2 cups Bob's Red Mill coarse-ground cornmeal
1 1/2 cups grated sharp cheddar cheese
1 stick butter
1 tablespoon hot sauce, such as Frank's
2 jalapeños, seeded and chopped
1/4 cup canned green chiles, chopped
1 teaspoon garlic salt
3 large eggs, beaten

Steps:

  • Preheat oven to 350°F. Butter the bottom and sides of a 9x13-inch casserole or baking pan, and set aside. In a large pot, bring water to a boil. Add salt and cornmeal, and bring to a simmer, reducing the heat if necessary. Cook, stirring, for about 10 to 15 minutes, until thickened. Remove from heat, and stir in cheese, butter, hot sauce, jalapeños, green chiles, and garlic salt. Add beaten eggs and stir thoroughly to combine. Pour mixture into buttered baking dish. Bake for about 1 hour.

CREAMY JALAPENO CHEESE GRITS



Creamy Jalapeno Cheese Grits image

Grits are a great substitute for potatoes, pasta, or rice. This particular recipe is wonderful served under grilled shrimp.

Provided by AZbamalama

Categories     Grains

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup instant grits
1 small onion, chopped
2 cups chicken broth
1 cup milk
3/8 cup butter
2 tablespoons olive oil
3 roasted jalapeno peppers, seeded and chopped
1 clove garlic, minced
8 ounces Velveeta cheese
1/2 cup pepper jack cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Melt butter with olive oil in medium pot.
  • Add onions, garlic, and chopped jalapenos. Saute until onions are softened.
  • Add chicken broth and milk; bring to a boil.
  • Add grits, lower heat and stir constantly with a whisk for three to five minutes until cooked.
  • Add Velveeta and pepper jack cheese. Cook until cheese is melted and well blended.
  • If grits are too thick, add a little milk to loosen them up.
  • Serve immediately.

Nutrition Facts : Calories 441.3, Fat 28.9, SaturatedFat 15.8, Cholesterol 72.1, Sodium 1202.9, Carbohydrate 31.9, Fiber 0.8, Sugar 4, Protein 14.1

JALAPENO-STILTON CHEESE GRITS



Jalapeno-Stilton Cheese Grits image

This divine recipe is from The Square Table Cookbook from Oxford, Mississippi. Cheese grits are great but to kick it up a notch try these with the salty, tangy Stilton and the heat and great flavor of jalapeno. Serve with fried turkey or catfish to complete the Southern, down-home theme for supper or serve with ham and biscuits for brunch!

Provided by Penny Stettinius

Categories     Breakfast

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 quarts water
4 tablespoons unsalted butter
1 cup red onion, diced
1/4 cup garlic, minced
1 cup heavy cream
1 yellow bell pepper, seeded and diced
2 jalapenos, seeded and diced
1 1/2 teaspoons salt
3 cups quick-cooking grits
8 eggs, beaten
1 lb Stilton cheese, crumbled

Steps:

  • Preheat oven to 350 degree.
  • In a stockpot over high heat bring water, butter, onion, garlic, cream, peppers,and salt to a simmer.
  • Slowly add the grits, stirring constantly until they are soft and creamy, about 3 minutes.
  • Set aside to cool.
  • In a large mixing bowl, whisk eggs and cheese.
  • Stir into grits.
  • Grease a 12x12-inch casserole dish and dust with flour.
  • Pour in grits and bake until firm, 40-45 minutes.

Nutrition Facts : Calories 442.8, Fat 25.8, SaturatedFat 15.2, Cholesterol 189.8, Sodium 879.7, Carbohydrate 36, Fiber 1.1, Sugar 1.3, Protein 16.7

JALAPENO-CHEESE GRITS



JALAPENO-CHEESE GRITS image

Number Of Ingredients 10

2 (14 1/2-ounce) cans chicken broth
1 3/4 cups uncooked quick-cooking grits
1/2 cup butter or margarine
1 medium onion, chopped
2 red or green jalapeño peppers, seeded and diced
1 large green bell pepper, chopped
2 cups (8 ounces) shredded sharp Cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
4 large eggs, lightly beaten
1/4 teaspoon salt

Steps:

  • Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stirring occasionally, 5 minutes. Cover. Melt butter in a large skillet; add onion and peppers, and sauté 5 minutes or until tender. Stir in grits, Cheddar cheese, and next 3 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Bake at 350° for 30 minutes or until set; serve grits immediately.

JALAPENO CHEESE GRITS



JALAPENO CHEESE GRITS image

Categories     Side

Yield 4 Servings

Number Of Ingredients 8

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

Steps:

  • 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.

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