Monday, April 18, 2011

Killer Jalapeño Cheese Grits

Wellll…. this little bitty ol’ recipe just happens to be my entry for week two of the Real Women Of Philadelphia cooking contest! I think I’ve come to a conclusion. It’s so H-O-T-T here in Texas, we have to keep eating HOT foods to feel cool outside! HAAAA!! How’s THAT?

Oh, my brain hurts after so much philosophical thinking. So, any Southerner likes their grits. And if they don’t like their grits ~ they ain’t never had my cheese grits! People that hate grits, love my grits. People that don’t know grits from a rubber tire love my grits! You might be a grit if…. ok, ok. Go ahead and give ‘em a whirl. They cook up pretty fast; quick grits cook in 7 minutes. We’re trying to be all about whole foods here at the Lucky Girl house, but my little ol’ store doesn’t feel the same. If you’re lucky enough to find stone ground grits, they’ll cook up in twenty. It’s a fast side dish, and feeds an army.

Last little tip. These are great for leftovers too. The next day or two, I like to form mine into little patties, and pan fry them up! I might just bring these for Easter! Thanks for the idea everybody!! ~smiles.

Be sure to check out the video for instructions on how to pan fry a jalapeno! Poppin’!

~Peace, Love, and Grits Ya’ll!

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Killer Jalapeño Cheese Grits

Yield: Serves 6-8

Ingredients:

2 cup(s) of stone ground white corn grits
1 whole jalapeno pepper, I prefer 2
8 cup(s) of water
3 ounce(s) of Philadelphia cream cheese
1/2 cup(s) of sharp cheddar, grated, or cheese of your choice

Directions:

Bring 8 cups of water to a boil. Slowly pour in your grits while whisking constantly. Then, reduce your heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.
While the grits are cooking, roast your jalapeno in a pan, turning it on all sides until the sides are blistered and brown. This mellows the flavor.
Cut your hot pepper lengthwise, and take out the seeds and white pith. Or, leave the seeds in for real heat! Dice your pepper, and add to the pot of grits.
After 20 minutes, mixture should be thick. Remove your pot from the heat, and fold in Philadelphia cream cheese, shredded cheese, and a little salt. Enjoy!
My favorite way to make these grits are to serve them with sauteed kale or spinach, and grilled chicken.

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4 Responses to “Killer Jalapeño Cheese Grits”

  1. 1

    Uncle Gary's Gourmet Peppers — April 12, 2012 @ 6:54 pm

    This is my kinda medicine!! Hot and Spicy Jalapeno… Delicious!!!

  2. 2

    K Wynn — January 16, 2013 @ 1:33 pm

    Hi! I think your grits are going to be perfect to make for my daughter’s baptism coming up! Do you think I could make 2 batches the night before and then heat up the next morning for brunch? I will probably be short on time, so looking for a recipe I can do the night before.

    Thanks!

    • katieb replied: — January 16th, 2013 @ 6:53 pm

      YES! They re-heat great! Or, if you spread them and cool them in a 9×13 pan, you can cut the chilled grits into squares and cook them up in a pan for a “grits square,” like polenta!

  3. 3

    K Wynn — January 29, 2013 @ 8:41 am

    THANK YOU!! I made 2 batches for the baptism and they were a HUGE hit. Everyone loved them & asked for the recipe. Thanks so much.

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