Best 5 Jalapeño Cheese Grits Casserole Recipes

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Are you ready to tantalize your taste buds with a delectable dish that blends the spicy kick of jalapeños with the creamy goodness of cheese grits? Say hello to the Jalapeño Cheese Grits Casserole, a Southern classic that is sure to become a favorite in your kitchen. In this article, we'll guide you through the process of creating this flavorful casserole, providing you with a step-by-step recipe and helpful tips to ensure perfect results every time. Get ready to experience a symphony of flavors and textures that will leave you craving for more!

Here are our top 5 tried and tested recipes!

CHEESE AND JALAPENO GRITS CASSEROLE



Cheese and Jalapeno Grits Casserole image

I LOVE GRITS! This is a great recipe and I like to serve this for breakfast with biscuits and gravy and then take a long walk or roll back into bed!

Provided by Diana Adcock

Categories     Breakfast

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

1 lb old cheddar cheese, grated (smoked gouda is nice also)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 garlic cloves, minced
4 -6 jalapenos, minced
6 eggs
1 cup hot grits

Steps:

  • Preheat oven to 350°F.
  • Butter a casserole dish-8 1/2 x 11 Place the hot grits in a large bowl and stir in the cheese, butter, cayenne, garlic, salt and jalapeno peppers.
  • Whisk the eggs well and stir into the grit mixture.
  • Pour into the casserole dish and bake until set and lightly browned, around 45 minutes.

Nutrition Facts : Calories 369.6, Fat 27.5, SaturatedFat 16.4, Cholesterol 199, Sodium 622.2, Carbohydrate 13.9, Fiber 0.5, Sugar 0.8, Protein 16.7

CREAMY CHEESE GRITS



Creamy Cheese Grits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h25m

Yield 12 servings

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon oil
2 jalapenos, diced
1 onion, diced
1 red bell pepper, diced
4 cups stone-ground grits
8 cups low-sodium chicken (or beef) broth, plus more if needed
2 cups half-and-half
2 cups grated Cheddar

Steps:

  • Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
  • Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
  • Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
  • Remove the grits from the heat and stir in the cheese. Serve immediately.

JALAPEñO-CHEESE GRITS CASSEROLE RECIPE - (4.3/5)



Jalapeño-Cheese Grits Casserole Recipe - (4.3/5) image

Provided by Marlenew

Number Of Ingredients 10

6 cups water
1 teaspoon kosher salt
2 cups Bob's Red Mill coarse-ground cornmeal
1 1/2 cups grated sharp cheddar cheese
1 stick butter
1 tablespoon hot sauce, such as Frank's
2 jalapeños, seeded and chopped
1/4 cup canned green chiles, chopped
1 teaspoon garlic salt
3 large eggs, beaten

Steps:

  • Preheat oven to 350°F. Butter the bottom and sides of a 9x13-inch casserole or baking pan, and set aside. In a large pot, bring water to a boil. Add salt and cornmeal, and bring to a simmer, reducing the heat if necessary. Cook, stirring, for about 10 to 15 minutes, until thickened. Remove from heat, and stir in cheese, butter, hot sauce, jalapeños, green chiles, and garlic salt. Add beaten eggs and stir thoroughly to combine. Pour mixture into buttered baking dish. Bake for about 1 hour.

ROASTED GARLIC JALAPENO CHEESE GRITS



Roasted Garlic Jalapeno Cheese Grits image

Provided by Guy Fieri

Categories     side-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup butter, unsalted, plus extra for greasing the dish
1 head garlic
Olive oil
1 teaspoon kosher salt, plus extra for roasted garlic
1/2 teaspoon fresh cracked black pepper, plus extra for roasted garlic
1 1/2 cups low-sodium chicken stock
3/4 cup grits, not quick style
2 eggs, well beaten
8 ounces sharp Cheddar, shredded
8 ounces pepper jack cheese, shredded
3 tablespoons pickled, drained and minced jalapeno
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper

Steps:

  • Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
  • Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.
  • Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
  • Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.

JALAPENO CHEESE GRITS CASSEROLE



Jalapeno Cheese Grits Casserole image

I saw this on the side of the Jim Dandy bag of grits and decided to make it several years ago. I've probably made it some 20 times since then because it is soooo good. Goes with anything.

Provided by crispychick

Categories     Oven

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup grits
4 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1 1/2 cups grated sharp cheddar cheese
8 ounces monterey jack pepper cheese, cubed
3 eggs
1/4 cup butter
1 tablespoon Worcestershire sauce
1 -2 tablespoon chopped pickled jalapeno pepper

Steps:

  • Cook grits in salted water about 4 minutes. Stir all the other ingredients together in a bowl. Remove grits from heat and stir in the rest of the ingredients, until cheeses have mostly melted. Pour into a casserole dish and bake 1 hour at 350.
  • *For a more souffle like version, use 1/2 c butter, 4 eggs, add 1 c milk, omit worcesterwhire, and cut pepperjack in half.

Nutrition Facts : Calories 344.1, Fat 23.5, SaturatedFat 14.1, Cholesterol 142, Sodium 681.8, Carbohydrate 16.7, Fiber 0.4, Sugar 0.8, Protein 16.4

Tips:

  • Choose the right grits. Stone-ground grits will give you a more rustic and flavorful casserole, while quick-cooking grits will cook more quickly and have a smoother texture.
  • Don't overcook the grits. Overcooked grits will be mushy and unpleasant. Cook them according to the package directions, or until they are tender but still have a slight bite to them.
  • Use a good quality cheese. A sharp cheddar cheese will give you the best flavor, but you can also use a milder cheese like Monterey Jack or mozzarella. Avoid using pre-shredded cheese, as it doesn't melt as well.
  • Don't be afraid to add some spice. Jalapeños add a nice kick of heat to this casserole, but you can also add other spices like cayenne pepper or chili powder. Be careful not to add too much spice, or you will overpower the other flavors.
  • Top the casserole with your favorite toppings. Some popular options include crumbled bacon, diced tomatoes, green onions, or salsa. You can also add a dollop of sour cream or guacamole.

Conclusion:

Jalapeno cheese grits casserole is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover grits. So next time you have some leftover grits, try making this casserole. You won't be disappointed!

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