When it comes to southern side dishes this easy recipe is iconic! It's perfect with all kinds of meat and poultry, with breakfast, lunch, or dinner!
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❤️ Why you'll love it
- The Southern staple is equally delicious as a main dish or a side dish
- You can adjust the cheesiness and spiciness levels to your liking
- Super filling, which is great for feeding big, hungry families
These creamy jalapeno cheese grits don't take much effort but satisfy on so many levels. They're the creamiest grits you'll ever make, with a warm hint of smoky, spicy flavor—just how a classic Southern dish should taste!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
The difference between white grits and yellow grits
Grits are made from ground corn. Since there are many different varieties of corn, there are many different types of grits, too!
There is a distinction between stone ground grits, regular grits, quick grits, and instant grits. Any of these can be made from either yellow or white corn.
- Stone ground grits are coarser and take longer to cook than any others.
- Old fashioned grits have a finer grind and take about 15 to 20 minutes to cook.
- Quick grits have an even finer grind and cook in 5 minutes or so.
- Instant grits are usually sold in individual packets. They've been precooked and then dehydrated so they're done in about 1 minute or so. These are the lowest quality and have the least flavor. I don't recommend them.
Yellow grits are made from yellow corn kernels. They're generally a little stronger in flavor with a slight touch of sweetness.
White corn makes, as you can guess, white grits—they're a smidge milder in flavor.
For this popular Southern dish, I prefer regular white grits—they let the smoky, cheesy flavors shine. You can use yellow, if you already have some.
Just don't try substituting instant. They won't cook the same.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Bring the water, heavy cream, salt, and butter to a boil. Stir in the grits.
- Cook according to package directions, whisking often.
- Stir in the shredded cheddar cheese, cream cheese, and jalapenos (if using.)
- Continue stirring until smooth. Taste and season accordingly.
🥫 Storage
My family loves to eat leftover cheese grits from last night's dinner for tomorrow's breakfast. (And, I love cooking once for two meals!)
This jalapeno cheesy grits recipe keeps for up to three days in the refrigerator. Store the leftover grits in an airtight container for best results.
However, keep in mind that grits will thicken more after storing. For that reason, the best way to reheat leftovers is over low heat on the stove with a bit of milk, water, or even some chicken broth.
For longer storage, spoon the creamy cheese grits into a heavy-duty freezer container. Freeze them for up to three months, thawing in the fridge before reheating.
📖 Variations
- Cheese, Please: If you can't find smoked, sharp cheddar cheese will do the trick. You can also use white cheddar, Monterey, or Pepper Jack.
- Make it Spicier: Feel free to use more jalapenos if you like them, or stir in some cayenne pepper for an extra kick. You can also get creative with ancho chile powder or guajillo peppers if you have 'em!
- Or, Make it Milder: Not so much a fan of spice? You can swap the jalapenos with a milder pepper to keep some flavor but reduce the heat.
- More Stir-Ins: Experiment with swapping fresh garlic in place of the powder. Top the grits with crispy bacon (bonus points for cooking the jalapenos in bacon grease!) Parsley and chives taste great for garnish!
💭 Things to know
Expert Tip: It's important to add butter and salt to the pan at the beginning (with the cream and uncooked grits.) As the grits cook, they'll absorb this flavorful cream which makes them extra delicious!
- Not all grits are the same! I don't recommend using instant grits in this recipe—the measurements aren't right for that.
- Cornmeal is not the same as grits so don't try to substitute one for the other.
- Don't replace the heavy cream with other liquid. Though milk or half and half can work, nothing is as good as cream for smooth, creamy grits.
- Stir often when cooking. Otherwise, the creamy cheese grits will lump together or stick to the bottom of the pot and burn.
- Watch the heat of your stove carefully, and be sure to follow the directions on the box, since the cooking time can vary a little.
- Remember to take it slow. Really good grits, like many types of Southern cuisine, get their flavor and texture from a "low and slow" cooking process. You can't rush the goodness!
👩🍳 FAQs
Yep! They do taste best enjoyed warm out of the pan. However, you can reheat them and they'll be just fine. You'll want to add a little more cream or milk when reheating to make them smooth again. And, remember—even when reheating, go for "low and slow!"
You sure can! These creamy jalapeno cheese grits freeze well for up to three months. Flatten them into a heavy-duty plastic bag for easy storage even in a jam-packed freezer!
For a really smooth texture, be sure to stir the grits often and cook them for as long as they need—they might take a little longer than the instructions on the box. Trust your instincts (and taste buds!)
Hominy grits are similar to other kinds in that they're milled from corn. However, hominy is treated with a lime solution to remove the outer hull. This recipe isn't formulated for hominy grits. (If you've got some hominy, try this delicious slow-cooker pozole!)
📚 Related recipes
- Crockpot Green Chicken Pozole features chewy hominy (grits' favorite cousin) and fragrant, peppery spices. And, it's a breeze to toss together!
- If you love jalapeno poppers, you'll go wild for this creamy, party-dip version: Jalapeno Cream Cheese Dip with crunchy breadcrumb topping.
- Another favorite Southern classic for big families, Crockpot Cheesy Chicken and Rice is gooey, satisfying, and simple—all the good stuff.
🍽️ Serve with...
We love grits as a side dish for any meal, really. I like these for breakfast with a poached egg served right on top. For dinner how about -
- Grilled Shrimp Creole is quick, easy, and impressive. Serve it with creamy grits for a Southern meal that would make Grandma proud!
- This Slow Cooker Pot Roast is not only the best roast you'll ever have (I'm talking fall-apart, melt-in-your-mouth good) but it goes so well with creamy jalapeno cheese grits that I've put the recipe there, too!
- It's not a proper Southern feast without everyone's favorite side dish. Serve Copycat KFC Coleslaw to balance and cool down your spicy grits!
- Don't forget Old-Fashioned Pineapple Upside Down Cake—it's made with fruit so you can get away with enjoying it for dinner and brunch (just like grits!)
🥄 Restless Chipotle recommends
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📞 The last word
Sometimes it's nice to break away from classic sides like mashed potatoes or mac and cheese. Grits are a great opportunity to do just that!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Jalapeno Cheese Grits
Print Pin Recipe SaveEquipment Needed
Ingredients
- 3 jalapenos, seeded and chopped
- 3 tablespoons butter, divided use
- 1 cup heavy cream
- 7 cups water
- 1 teaspoon Kosher salt
- 2 cups grits, uncooked - not instant - I use white grits
- 2 ½ cups smoked cheddar cheese, grated
- 4 ounces cream cheese, cubed
- Pinch garlic powder
- ½ teaspoon liquid smoke, optional
- Smoked Paprika, for garnish
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Instructions
- Melt 1 tablespoon of the butter in a heavy saucepan.
- Saute the jalapenos until soft then remove to a plate.
- Add the water, the cream, the salt, and the rest of the butter.
- Bring to a boil and slowly whisk in the grits.
- Cook according to instructions on the package whisking to keep out lumps. Usually about 15- 20 minutes.
- When grits are thick and tender add the sauteed jalapenos, cream cheese and smoked cheddar.
- Stir until smooth and blended.
- Taste, add the liquid smoke if desired, and adjust seasoning.
- Sprinkle on a little smoked paprika and some chopped jalapenos as garnish.
Notes
- It's important to add butter and salt to the pan at the beginning (with the cream and uncooked grits.) As the grits cook, they'll absorb this flavorful cream which makes them extra delicious!
- Not all grits are the same! I don't recommend using instant grits in this recipe—the measurements aren't right for that.
- Don't replace the heavy cream with other liquid. Though milk or half and half can work, nothing is as good as cream for smooth, creamy grits.
- Stir often when cooking. Otherwise, the creamy cheese grits will lump together or stick to the bottom of the pot and burn.
- Watch the heat of your stove carefully, and be sure to follow the directions on the box, since the cooking time can vary a little.
- Remember to take it slow. Really good grits, like many types of Southern cuisine, get their flavor and texture from a "low and slow" cooking process. You can't rush the goodness!
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