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!
Prepare the grits (instant or regular) as normal, according to packaging, to make four servings.
When 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.
You 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.
Note: 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.