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Test Kitchen Approved

Green Chile & Cheese Grits

Recipe By Savory Spice Test Kitchen

Recipe By Savory Spice Test Kitchen

These cheesy grits are slightly smoky with a kick of jalapeno heat. Perfect as side for a beef, sausage, or pork barbecue meal. They're also great with eggs for a hearty breakfast.

Serving Suggestions

Serve as a BBQ side or as a base for pulled pork, barbecued shrimp, or creole shrimp or sausage. Grits thicken up as they cool; when reheating, add a little broth or water to help thin them out again.

Recipe Notes

*You can replace dehydrated jalapeno with 1/2 to 1 whole fresh diced jalapeno or replace canned green chiles with 1/4 cup fresh roasted diced chiles.


1 (4 oz.) can mild roasted green chiles*

1 cup heavy cream or whole milk

1 cup quick-cooking grits

8 oz. Monterey Jack or white cheddar cheese, shredded

Savory Spice ingredients in this recipe


In a medium saucepan, combine Jalapeño Chile Powder, roasted green chiles, chicken broth, cream, Whiskey Barrel Smoked Black Pepper, and Onion & Garlic Tableside Sprinkle. Bring to a boil over medium heat. Once boiling, whisk liquid while slowly drizzling in the grits until combined. Reduce heat to low, cover, and cook for 5 to 6 min., stirring once or twice to make sure mixture doesn't stick to the bottom of the pan. Uncover and stir in cheese. Taste and season with salt if desired; you may not need salt depending on the broth and type of cheese you use. Remove from heat and serve immediately.