These Jalapeno Cheddar Grits are easy to make and loaded with flavor! They make a great addition to any meal of the day!
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I grew up on the winding, cobblestone streets of Charleston, SC. (In case you’re wondering, it’s not fun to ride a bike on a cobblestone street. Just sayin’.) I had no idea how lucky I was! Not many kids have the opportunity to ride out of their driveway and go searching for pirate’s treasure around the corner. I never actually found any pirate’s treasure…but that didn’t stop me from looking!
We lived in downtown Charleston across the street from the General P.G.T. Beauregard’s house. This is significant because all of the horse-drawn carriage tours would stop in front of Beauregard’s house. We named our family basset hound Beauregard, and he would go down and howl at the gates whenever he heard the tour leaders say his name. In hindsight, that’s pretty awesome! I didn’t realize how cool that was since I was just a kid, but man, I’d love to go back to those times!
Jalapeno Cheddar Grits
Grits are a popular dish down South. (Although, contrary to local opinion here in upstate New York, grits are not the only dish served in the South.) Any self-respecting cook knows how to whip up a delicious batch of grits at a moment’s notice. My wife and I went back to visit Charleston last summer, and I came across these Jalapeno Cheddar Grits. They were amazing, and I knew I needed to create a recipe once I got back home.
Well, here it is! I couldn’t find stone-ground grits (imagine that!), so I had to settle for quick grits instead. Either way, these Jalapeno Cheddar Grits are absolutely delicious! If you’ve always thought of grits as a tasteless pile of mush, then you absolutely need to make this version. It’s a delicious recipe, and I’m fairly confident you’ll love it. If you don’t, well then you can kiss my grits!
Did you make a batch of these Jalapeno Cheddar Grits at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Jalapeno Cheddar Grits
- Using a 9” cast iron skillet, add the diced bacon and diced jalapeno. Cook over medium heat until bacon is crispy (~8-10 minutes). Transfer the bacon and jalapenos to a paper towel and pat dry. Drain the bacon grease from the skillet and set aside.
- In a medium sauce pan, bring the heavy cream, chicken broth, and water to a boil over medium-high heat. Once boiling, slowly whisk in the grits. Reduce heat to medium-low, cover and cook for 5-7 minutes, or until grits have thickened and absorbed the liquid.
- Stir in the bacon, jalapenos, salt and 1 ½ cups of the grated cheese.
- Transfer the grits into the cast iron skillet and top with the remaining 1/2 cup of grated cheese. Place skillet under broiler for 3-5 minutes, or until cheese on top has melted and grits are light brown in color. Garnish with green onions (optional).
Looking for more tasty Southern recipes? Check out these other favorites: