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.


YIELD
4 to 6 servings

INGREDIENTS

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.



DIRECTIONS

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.



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.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

31
1 Cup Bag  
Net 2.20oz
$7.15

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