Chili Grits

Southern grits loaded with cheddar cheese, chopped jalapenos, eggs, and cream of chicken soup, then baked until golden and set. The kind of cheesy, spicy casserole that shows up at every brunch table and potluck south of the Mason-Dixon line.

The eggs and cream of chicken soup turn the grits from a soft porridge into a firm, sliceable bake. They bind everything together as the casserole sets in the oven, creating a texture somewhere between a souffle and a cornbread.

Covering for the first 45 minutes traps steam and cooks the casserole evenly through the center. Uncovering for the final stretch lets the top brown and crisp into a golden crust that’s the best part of every serving.

Kitchen Tips

• Use quick grits, not instant. Instant grits turn to paste in the oven. Quick grits hold their texture and absorb the cheese and eggs properly.
• Seed the jalapenos if you want milder heat. Leave them in for full fire.
• Let the grits cool slightly before adding the beaten eggs, or you’ll scramble them on contact.
• This reheats well. Cut into squares and warm in the oven at 325°F (160°C) for 15 minutes.

Variations

• Add crumbled cooked bacon or sausage to the mixture for a heartier, meatier casserole.
• Use pepper jack cheese instead of cheddar for a double dose of heat.
• Top with sliced green onions after baking for color and a fresh bite.