Jalapeno Cheddar Cheese Grits

Jalapeno Cheddar Cheese Grits- these spicy, cheesy grits are wonderfully creamy and a great addition to a southern breakfast.

I typically eat grits for breakfast, but they also make a great side dish. Not only do I love the taste of grits, they are a wonderfully economical food.

What Type Of Grits To Use?

While stone-ground grits are my favorite, when cooking grits for breakfast, I typically use old-fashioned grits. They’re still great tasting but cook much faster than stone-ground grits and they are fairly easy to find at stores, at least in the south. Quick grits can also be used. They are not my favorite, but the addition of cheese and jalapeno will make them taste fine. I do not recommend using instant grits. Ever.

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Jalapeno Cheddar Cheese Grits Recipe Tips

If you don’t have milk, chicken broth or evaporated milk can be used instead.

Be sure to add the salt at the beginning of the cooking process. And then you may want to add a little more salt at the end of cooking.

Any type of cheese can be used for these grits. Pepper Jack cheese and Parmesan cheese also work well. American cheese is another good choice.

I think grits always taste best served with a pat of butter.

Storage

Leftover grits can be refrigerated for 3 to 4 days. They will get really thick, so add a a little milk and reheat in the microwave.

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More Ways To Cook Grits

• Cheese and Bacon Grits Casserole
• Pimento Cheese Grits
• Jambalaya Grits
• Creamiest Grits Ever
• Crockpot Grits
• Smothered Shrimp and Parmesan Grits
• Grits Fritters
• Southern Shrimp and Grits