Jalapeno-Monterey Jack Grits

Total Time
20 mins
15 mins

This is from my favorite get-away place, Big Cedar Lodge in Ridgely, Missouri. Love these grits, yes I do!

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  1. Melt butter in a heavy skillet over medium-high heat.
  2. Sauté red and yellow pepper, jalapeño, and garlic for about 5 minutes or until peppers are tender.
  3. In a large saucepan, bring chicken stock and cream to a boil.
  4. Add grits in a thin stream, whisking constantly.
  5. Whisk for about 6 minutes or until grits are cooked and mixture thickens.
  6. Add sautéed pepper mixture and cheese.
  7. Stir until cheese melts.
  8. Season with salt and pepper.
Most Helpful

5 5

WOW!!! This tasted so good. My husband and I love grits so we decided to try this jazzed up version. Incredible. The peppers make it colorful and very flavorful. The grits had a nice creamy texture. Thanks so much Nurse Di. Your grits recipe is "da bomb"!!

5 5

We LOVED this recipe! I'm so glad I tried something different. I had slices of Monterey Jack cheese so I used four of those. Using Weight Watchers cream this recipe was a total of 31 points. Thank you so much for posting!

4 5

Was looking for a grits recipe just for a change of pace and this is the one I settled on. So glad I did because it was very tasty. I might have cut down on the cheese just a bit because it seemed like a lot, and I used a green pepper instead of yellow because it's what I had. But I'll be making this recipe again.