Jalapeno Cheese Grits

Hello folks and welcome back to the All Things Southern kitchen. I’m making Jalapeno Cheese Grits for y’all today. This is not just a recipe. It’s a service to mankind. Seriously. Let’s get cooking…

“Jalapeno Cheese Grits”

1/2 of a (10 ounce) bag of frozen and chopped onions, peppers, and celery
2 tablespoons butter
4-5 cups milk
2-3 jalapenos, chopped (adjust to the degree of heat your family prefers)
Dash of hot sauce
Dash of Worcestershire sauce
1 cup of uncooked grits (you can use 5 minute grits, but please don’t use instant!)
4 ounces sharp cheddar, grated
4 ounces Monterey Jack cheese, grated

Folks, we’ll begin by sauteing 1/2 bag of frozen trinity in a couple tablespoons of butter. (That’s…onions, peppers, and celery.) Once the veggies are soft, we’ll add four cups of milk, two to three chopped jalapenos, and our sauces.

At this point we’ll stir in a cup of good old grits and cook them until they’re soft and thick. Can you use instant grits? Quit cussing in my kitchen. No, you absolutely can not use instant grits. You can use 5 minute grits if you need to, but not the “I” word grits. Oh, and y’all, be careful not to burn your grits. They can scorch if you leave them unattended.

Once the grits are fully cooked, remove from the heat and fold in your cheeses. You may need to add as much as a cup more milk at this point. You want your grits nice and creamy. Melt a couple tablespoons of butter on the top of the finished dish, stir it in, and serve piping hot! Yum! That’s my Jalapeno Cheese Grits and it’s good eating from the All Things Southern kitchen to yours!

Hugs,
Shellie