Grits are a true Deep South staple that warms the soul. I've made these spicy, cheesy baked grits for family, friends and church potlucks for many years. They’re always a hit! —Tamera Hazen, Daphne, Alabama
Deep South Jalapeño Cheese Grits
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup quick-cooking grits
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs
- 3 cups shredded sharp cheddar cheese, divided
- 2 jalapeno peppers, seeded and finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon coarsely ground pepper
- Dash hot pepper sauce
Directions
- Preheat oven to 350°. In a large saucepan, bring water and salt to a boil. Slowly stir in grits, onion and garlic powders. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally.
- In a large bowl, whisk a small amount of hot grits into eggs; return all to pan, whisking constantly. Stir in 2 cups cheddar, jalapeños, butter, Worcestershire sauce, Cajun seasoning, pepper and hot sauce. Pour into a greased 2-quart baking dish. Sprinkle with remaining 1 cup cheddar.
- Bake until cheese is browned, 40-45 minutes. Garnish with additional jalapenos.
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