In its previous incarnation, my blog included a handful of recipes. The jalapeno grits casserole recipe was by far the most popular. My manager four jobs ago would make this for department breakfasts, and I've made it as a side dish for many a dinner. Every time we have Thanksgiving or Christmas dinner at my aunt's, she requests it. My brother hates grits, and he loves this. It used to be on the side of the grits bag, but they've started printing a different (read "not as good") version.
Jalapeno Cheese Grits Casserole
4 cups water
½ teaspoon salt
1 cup Jim Dandy® Quick Grits
4 oz. (1 cup) shredded sharp Cheddar cheese
8 oz. process cheese with jalapeno peppers, cubed
¼ cup butter or margarine
3 eggs, beaten
2 tablespoons chopped jalapeno peppers
1 tablespoon Worcestershire sauce
Heat oven to 350°F. Grease a 2-quart baking dish. In large saucepan, bring water and salt to a boil. Stir in grits. Cover; reduce heat to low. Cook 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses and butter until melted. Add eggs, jalapeno pepper, and Worcestershire sauce; mix well. Pour mixture into greased baking dish. Sprinkle with paprika. Bake at 350°F for 40 to 45 minutes or until set. Cool 10 minutes before serving. 6 to 8 servings.
Courtesy of Jim Dandy®, Martha White FoodsKerry's Notes
- Don't use cheap grits or cheese - just trust me on this one.
- For the processed cheese, I use Velveeta Mild Mexican.
- Unless you really like washing a pan a dozen times to get it clean, cook the grits in a non-stick pan.
- Most people think 2 tablespoons of jalapeno is too hot. I don't, but to each their own.
- It's never set after 45 minutes. Plan on 50.
- Makes a great breakfast and side dish (especially with pork chops).