Backyard's Jalapeno Cheese Grits
Submitted by jay
Creamy baked cheese grits loaded with sauteed jalapenos, poblanos, and red bell pepper. A spicy, cheesy Southern casserole that feeds a crowd.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
45 minDown South, grits aren’t a side dish. They’re a way of life.
This casserole takes quick-cooking grits and stirs in a full pound of melted cheddar and Monterey Jack, then folds in sauteed jalapenos, poblanos, and sweet red bell peppers for a three-pepper kick that builds without burning.
Beaten eggs hold it all together in the oven, turning the top golden and the inside creamy and custard-like.
Make it ahead and stash it in the fridge until you’re ready to bake. It’s built for backyard cookouts, potlucks, and holiday brunches.
Kitchen Tips
- Leave a few jalapeno seeds in if you like real heat. Remove them all for a milder dish.
- You can assemble the whole casserole the night before and bake it the next morning. Just add 5 to 10 extra minutes in the oven since it’s going in cold.
- Serve alongside smoked brisket, pulled pork, or fried eggs for a brunch spread that’ll have folks talking.
Ingredients
Directions
Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside.
Melt butter in a large skillet over medium high heat; add peppers and onion. Sauté until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt.
Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a preheated 350℉ (180℃) oven for 25 minutes, or until set. Serve immediately.
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