A savory and hearty grits casserole made with fresh jalapeños, cream cheese and cheddar cheese. Twist on a Southern Side Dish that pairs well with everything from brunch to Texas BBQ.
Grits are a classic Southern staple. Here in Texas, they have been popping up on BBQ menus as options for side dishes. I've been hooked on serving them with brisket since my first visit to Micklethwait's BBQ.
While this recipe was inspired by their jalapeno grits, I do want to point out that it is not exactly like theirs, as I don't use polenta or gorgonzola. They serve an awesome jalapeno cheese grits and I wish they would come back and set up shop East of Austin again.
These jalapeno grits are savory, cheesy without being too cheesy, have a good jalapeno flavor and can pair well with everything from eggs at breakfast to a holiday brisket.
This Jalapeno Cheese Grits Casserole has become a family-favorite side dish for our annual Thanksgiving Brisket and other holiday meals.
Reasons to make this grits casserole
- Twist on a Southern Classic
- Versatile side dish
- Only takes about 15 minutes of hands-on prep
- Makes enough to serve a crowd
Ingredients
Tested with ingredients that are widely available and relatively affordable.
- Grits: For testing purposes, I used Jim Dandy 5 minute grits. You can use your preferred brand of grits and follow cooking instructions on the label.
- Butter: One stick of butter.
- Cream cheese: I think this is the special ingredient in getting the grits casserole to be nice and creamy.
- Cheddar cheese: I used white cheddar cheese but feel free to substitute cheddar or American.
- Tabasco sauce: Need I say more?
- Eggs: Requires three eggs to help bind the casserole.
- Fresh jalapeños: One to two fresh minced jalapeños. Be sure to remove the seeds.
- Smoked paprika: For garnishing the top of the cheesy grits casserole. Regular paprika may be substituted.
Variations
Make the perfect grits casserole for your family! Here are some variations you could choose to customize the recipe.
- Swap out the jalapeños for hatch green chiles or roasted poblano peppers.
- For an extra cheesy casserole, increase the amount of shredded cheese in the recipe by one cup.
- Mix-in cooked bacon or sausage.
- Use a variety of cheeses - such as gouda, American, or pepper jack.
Recipe Tips
Full instructions are in the recipe card, but here are a few tips to ensure your Jalapeno Cheese Grits Casserole turns out just right.
- Be sure to salt the water before you add the grits.
- When you add grits to boiling water, whisk constantly to avoid any lumps. Cook grits until they are fairly thick. If you get them too thick, you can thin them out with a splash of cream.
- Mix in butter and cheeses while grits are hot so that they will melt.
- Slowly add eggs, whisking quickly to avoid scrambling the eggs.
- Baking times will vary based on the size of the baking dish used. When done, the top will appear set and golden.
- Let grits casserole sit for 10-15 minutes before cutting, to allow the grits to absorb the liquid. If you cut into it too early, it will be "soupy".
Serving and Storage
Serving: Serve grits casserole warm as a side dish with Texas style brisket, shrimp, fried chicken or ham. Will also work at breakfast alongside eggs, biscuits and gravy, and bacon or sausage.
Storage: Store leftover grits casserole in an air-tight container in the refrigerator. I find it is best if eaten within two days. Reheat single portion in the microwave at 45 second intervals.
📖 Recipe
Jalapeno Cheese Grits Casserole
Ingredients
- 6 cups water
- 1 ½ teaspoons salt
- 1 ½ cups grits, dry
- ½ cup butter
- 4 ounces cream cheese
- 8 ounces white cheddar cheese, shredded
- 4 dashes Tabasco Sauce
- 3 eggs, lightly beaten
- ⅓ cup diced fresh jalapenos seeded
- Smoked Paprika
Instructions
- Bring water and salt to a rolling boil in large pan. Whisk in grits, stirring constantly to avoid any lumps. Cook according to grits package directions and desired thickness is reached. Reduce heat to low. Stir in butter and cream cheese until melted.
- Turn off heat and add shredded cheddar cheese and tabasco sauce. Stir with large spoon until cheese is melted.
- Carefully fold in eggs to grits mixture. Add eggs slowly and stir quickly to avoid "scrambling" the eggs. Fold in diced jalapeno peppers.
- Transfer grits mixture to lightly greased 2 qt. or 9x13 casserole dish. Sprinkle top of casserole with smoked paprika.
- Bake at 350°F for 40-45 minutes or until top is set.
Notes
I hope your family enjoys this Cheesy Grits Casserole at your next get together. I look forward to serving it with brisket at my home. If you try any different variations with cheese, pepper or meats, I'd love to know how it turns out.
Alaine
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Naomi says
So creamy and delicious! My family loved them. One of them added a little chipotle sauce on them for a little smokiness and declared the recipe a keeper!