Jalapeno Cheese Grits Casserole
"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."
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>
