Several weeks ago I wrote about my childhood and my love of southern grits in the post of Low Country Shrimp and Grits. There are countless ways to serve grits. Today I’m recreating a spicy version I got recently at a restaurant down in Tarpon Springs, Florida, fiery grits. It’s similar to the shrimp and grits but with more fire. You can use either the white or yellow corn grits, sharp cheddar, and fresh jalapeno peppers to create a side dish with a bite.
The cheese adds a certain creamy sharpness to the grits with the jalapenos providing a perfect kick. You can serve them at any meal, as they go well with eggs, chicken, fish, pork, beans or garlic greens. The recipe is vegetarian. I’m relying on margarine and cheese today for creaminess. I prefer stone ground grits but quick cook grits are acceptable (not instant). Want a one dish meal? Instead of broiling the cheese topping, place a raw egg in the middle of the cheese nest, sprinkle with onion greens, and bake.
Fiery Jalapeno Cheddar Grits
Use organic when available, Serves 6, vegetarian, gluten-free is using gluten-free flour
Firey Jalapeno & Cheddar Grits
Ingredients
- 2 tbsp olive oil
- 2 tbsp flour
- 1 cup stone ground grits
- 2 cups grated Cheddar cheese divided
- Salt and pepper to taste
- 2 tbsp margarine or butter
- Optional, thinly sliced green onions for garnish
- Optional 2 slices fried bacon broken into bits: 1 mixed in dish with cheese & 1 for garnish
Instructions
- In a medium saucepan, bring water to a boil
- Season with teaspoon salt
- Whisk in grits stirring constantly
- Reduce heat to low and simmer stirring occasionally for about 35 to 40 minutes
- If you are using quick grits, see package for time
- While grits are cooking, add olive oil to 9" cast iron skillet
- Cook jalapenos stirring frequently until softened and fragrant, about 5 minutes
- Add garlic and cook 30 seconds
- Remove jalapenos and garlic from skillet
- Grits will have thickened
- Stir in 1 1/2 cups cheese, jalapeños, garlic, and margarine
- Stir until the cheese has melted
- Season with salt and pepper to taste
- Pour grits into cast iron skillet
- Top with 1/2 cup cheese and optional sliced jalapenos or green onions
- Place under broiler for 3-5 minutes until cheese on top has melted and grits are light brown in color
- Optional garnish with sliced green onions or bacon bits
Enjoy!
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Cheesy goodness with a hint of spice? I’m in all the way!! Looks and sounds wonderful.
Thanks Christine. Hope your Easter was wonderful.
I’m pinning your recipe, Carol! I never had grits until I traveled south as an adult, and I have to admit I love a spicy version best. My husband’s Italian culture makes something similar, called polenta, made with a finer cornmeal.
Shrimp and grits is a favorite no matter what. The jalapeno would really perk it up!
That sounds and looks really great.
I make cheesy grits all the time but never with the spice. I will definitely try these. How good would these be with a side of bacon and eggs? Oh yea!!!! TFS
Oh I think it’s fabulous with bacon and eggs!
Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared.
A beautiful dish!! Thanks for sharing at the What’s for Dinner party! Have a great week and hope to see you at next week’s party.
These grits look and sound wonderful! I love good grits!
This looks delicious Carol! It will be one of my features this afternoon at the Snickerdoodle link party!
How wonderful! Thanks for the feature!