Jalapeno-Garlic-Cheese Grits

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serves: 6

I guess you could say that grits are definitely an iconic southern food.  I grew up eating grits warm with butter.  I can recall seeing them on menus as a kid.  I’m pretty sure Cracker Barrel still has grits on their menu.  

My husband, who is from Michigan, had never heard of them before moving to Tennessee.  He told me his first impression was, “Why would anybody eat this stuff?”  I have to admit, he was probably right because I remember many, many bland bowls of grits.  

My mom would serve “cheese grits” with a warm bowl of chili.  I can remember the “log” of processed garlic cheese she would melt in the hot grits on the stove.  I actually liked it growing up.  Every once in a while, when I’m in a grocery store, I will think to look for it just to see if it still exists.  I’ve not found one of those logs in probably 20 years.  It still humors me to look, though.

I wanted to give these childhood grits a makeover, and man, does this deliver!  I still use instant grits, but everything else brings the humble food to a whole new level.

Roasting and blistering jalapenos make them so much more delicious than just adding fresh jalapeno peppers.  Simmering fresh garlic in your milk infuses that wonderful flavor all throughout.  And three different cheeses give a dimension you’ll rave about.  Are you sold yet??

Special equipment:

• Large baking sheet

Ingredients:

• 6 fresh whole jalapenos, washed,

• 2 tablespoons garlic, finely chopped

• 2 cups whole milk

• 2 cups water

• 1 teaspoon kosher salt

• 1 cup uncooked yellow instant grits (or white instant grits)

• 2 cups white cheddar, shredded

• 2 cups cheddar cheese, shredded

• ¼ cup Asiago cheese, shredded

Instructions:

1. Preheat the broiler. Line a baking sheet with foil. The foil makes for much easier clean up.
2. Place jalapenos on the foil-lined baking sheet.
3. Broil for 7 minutes, then turn them and broil for another 7 minutes. Continue this process until the peppers are blistered with some blackened spots.
4. Remove them from the oven and wrap the foil around the jalapenos to allow the steam to loosen the skins. Let the peppers sit for 5 minutes, or cool enough to handle.
5. Using gloves, rub the exterior to peel the skins off the peppers. Remove the stems and seeds, also. 6. Chop the peppers and set aside.
7. Put the milk, water, and garlic in a saucepan and bring to a boil.
8. Once boiling, turn the heat to low and slowly add the grits. Stir with a whisk often until thickened, about 5 minutes.
9. Add the cheese a handful at a time, stirring to blend and melt.
10. Fold the chopped jalapenos into the grits and mix well.
11. Taste for seasoning, adding salt if desired. Serve warm.

Notes:

Feel free to change up your peppers – poblano, serrano, and habaneros for the truly capsaicinophiles.  (Yes, friends, that is a real word describing people who LOVE hot and spicy foods.)  

Same for cheeses, feel free to change them out.  There is a whole world of yummy cheeses to explore that would work here.  My next go-around I think I’ll try a blue cheese with cheddar.

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