Best Jalapeño Cheese Grits Casserole Recipe 435 Recipes

CHEESE 'N' GRITS CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, bring water to a boil. Slowly stir in grits and salt. Reduce heat; cover and simmer until thickened, 5-7 minutes. Cool slightly. Gradually whisk in milk, butter and eggs. Stir in cheese, Worcestershire sauce and cayenne. , Transfer to a greased 2-qt. baking dish. Sprinkle with paprika. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.

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

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.

JALAPENO CHEESE GRITS CASSEROLE

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.

CHEESE AND JALAPENO GRITS CASSEROLE

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.

ROASTED GARLIC JALAPENO CHEESE GRITS

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.

JALAPEñO CHEESE GRITS

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.