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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 Tbsp. Dehydrated Diced Jalapeño Chiles*

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

3 cups chicken or vegetable broth

1 cups heavy cream or whole milk

1 cups quick-cooking grits

8 oz. Monterey Jack or white cheddar cheese, shredded

Salt, to taste

Savory Spice ingredients in this recipe

  • Whiskey Barrel Smoked Black Pepper

    These cracked peppercorns are slow smoked in-house at our warehouse in Denver, Colorado using oak staves from whiskey barrels for a pleasing, smoky...

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  • Onion & Garlic Tableside Sprinkle

    This salt-free blend of two kitchen staples is easy to use and always at the ready. Add the perfect blend of garlic and onion to any meal with just...

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Cover jalapenos with boiling water and soak for at least 20 min. to rehydrate. In a medium saucepan, combine rehydrated jalapenos, roasted green chiles, broth, cream, pepper, and Onion & Garlic Tableside. 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.