If you're not into spicy foods, you might be surprised by these. The cheese tones down spiciness of the jalepeno. I'm a spicyhot wimp, and I love me some cheesy grits! From LJ entry on Thursday, April 4th, 2002. Easy and delicious!
My Private Note
Units: US | Metric
- 4 cups cooked grits
- 2 -3 tablespoons minced jalapenos, to taste
- 1/2 teaspoon ground cumin
- 1/4-1/2 teaspoon dried ancho chile powder, to taste
- 1/4 teaspoon granulated garlic (don't overdo it)
- 1/4 cup grated parmesan cheese
- 1 teaspoon butter
- salt & freshly ground black pepper, to taste
- 1/2 cup cubed monterey jack pepper cheese (optional)
- 1Prepare the grits (instant or regular) as normal, according to packaging, to make four servings.
- 2When grits are almost to their finished texture, mix in the rest of the listed ingredients. Stir well and heat for another few minutes until everything is well incorporated.
- 3You can either eat them immediately (which we usually do), or you can spread it about an inch thick it into a lightly pan-sprayed or buttered cooking pan and refrigerate it (and/or any leftovers) and cut it into squares or wedges for browning and re-heating in a sauté pan later. Either way, they’re delicious.
- 4Note: Whether or not I add the pepperjack cheese depends on what texture I'm feeling like eating. It's smoother without the cheese, a little gloppier (but cheesier!) with the pepperjack. If I'm using jalepenos from the jar, I pour in some of the juice from those, too.
- 5Makes 4 servings.
Browse Our Top Grains Recipes
You Might Also Like...View All Grains Recipes
Nutritional Facts for Spicy Cheese Grits
Serving Size: 1 (282 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 181.0
- Calories from Fat 29
- Total Fat 3.3 g
- Saturated Fat 1.7 g
- Cholesterol 8.0 mg
- Sodium 644.1 mg
- Total Carbohydrate 31.9 g
- Dietary Fiber 0.9 g
- Sugars 0.4 g
- Protein 5.9 g