Looking for a hearty side dish recipe? You'll love these creamy jalapeno cheese grits! A little smoky, a little spicy, a lot yummy! Plus they're done in less than 30 minutes.
2cupsgritsuncooked - not instant - I use white grits
2 ½cupssmoked cheddar cheesegrated
4ouncescream cheesecubed
Pinchgarlic powder
½teaspoonliquid smokeoptional
Smoked Paprikafor garnish
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
Storage: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. You can also wrap the dish with plastic wrap.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.Tips:
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!