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



Ingredients

Notes

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

Directions

Cover jalapeños with boiling water and soak for at least 20 min. to rehydrate. In a medium saucepan, combine rehydrated jalapeños, 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.

Yields

4 to 6 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Chile, Jalapeno, Diced 4 floz bottle $4.35
Bourbon Barrel Smoked Black Pepper 1 oz bag $6.20
Onion & Garlic Tableside Sprinkle 1 oz bag $2.05
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“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. It's perfect as it is. Thanks.”
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