Jalapeno cheese grits DSC 6855

Jalapeño cheese grits

I did not grow up in a grit-eating family. I’d beg and beg my mother to make grits, but she’d always say, “We don’t eat grits in this family. Now go eat your porridge.” OK, I lie…I didn’t grow up eating porridge or even curds and whey, another mysterious food found only in nursery rhymes.

But back to the grits: I was obsessed. And so when we took a family vacation to New Orleans to see the King Tut exhibit back in the 70s, I was in heaven. Every menu had grits and I finally could eat this forbidden food with the fantastic name. (Just say the word to yourself, “Grits, grits, grits.” You can’t help but fall into a twang.)

Jalapeño cheese grits | Homesick Texan

And what did I discover in New Orleans? Grits are gooooooood. They’re creamy with just a hint of texture to keep it interesting. And they’re a marvelous vehicle for butter. I was hooked.

It’s no surprise to me that grits are in vogue. I’m just wondering what took so long. Last week the New York Post had an article listing restaurants in New York City where they can be found. The Dallas Morning News also had a feature on grits, outlining how you can have an interactive grits bar at your next event.

It’s a brilliant idea as grits go well with so many foods—everything from smoked salmon to shrimp, with artisanal cheeses, bean dip, and bruschetta thrown in for good measure. And with such a wide variety of options, a grits bar is sure to please everyone. I wish I’d thought of it!

So even though I was a late convert, I’ve made up for lost time by making grits often and sharing their deliciousness with my New Yorker friends. Call me a grits evangelist.

Jalapeño cheese grits | Homesick Texan

There are countless approaches to serving grits, but here’s a recipe for my favorite way: with cheddar cheese and jalapenos. The cheese adds a certain creamy sharpness to the grits with the jalapenos providing a perfect kick. And you can serve them at any meal, as they go equally well with eggs as with chicken, fish, pork, beans or savory greens.

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4.88 from 65 votes

Jalapeño cheese grits

Servings 6
Author Lisa Fain


  • 2 tablespoons unsalted butter
  • 2 jalapeños, seeded and diced
  • 2 cloves garlic, minced
  • 2 cups whole milk
  • 2 cups water
  • 1 teaspoon Kosher salt
  • 1 cup uncooked yellow grits
  • 2 cups (8 ounces) grated Colby-Jack cheese


  • In a medium saucepan, melt the butter on medium-low and add the a jalapeños. While stirring occasionally, cook until softened and fragrant, about 5 minutes. Add the garlic and cook for 30 more seconds. Remove the jalapeños and garlic from the pot.
  • Pour into the pot the milk and water, add the salt, then turn the heat to high. When the liquid comes to a boil, turn the heat down to low, add the grits, and stir until thick and creamy, about 5-8 minutes.
  • After the grits are done, stir in the cheese, jalapeños, garlic, and stir until the cheese has melted. Taste and add more salt if needed. 

This post was revised and updated in January 2019.

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Recipe Rating


  1. These grits are fantastic! I’m a big fan of grits in general, but these are now my go-to grits recipe and have been a hit for Christmas, brunch, and shrimp & grits. My dad is obsessed with this recipe and has declared it better than what we get at a local steak house. For ease, I used chopped jalapenos in a jar and it is still so yummy! Thanks for a winner of a recipe!

    1. Lisa Fain says:

      Jen–This makes my day! I’m so pleased the grits are a favorite and your dad’s comment is high praise!

      1. I am about to make your grits recipe. Is it better to make the day you are eating them or can I make ahead?

        1. Lisa Fain says:

          Melissa–They’re best fresh off the stove, but they can be reheated and will still taste very good.

  2. Sally Zike says:

    Where is the Hot sauce in this recipe? I shake hot sauce directly into grits for a full 6 seconds….not just 6 drops, but vigorously shaking bottle for 6 seconds! We love them hot here in Texas!

    I find that the grits do not “spit” as badly if you start them in cold liquid..


    1. Lisa Fain says:

      Sally–I like the way you think!

  3. I went to King Tutt exhibit in New Orleans, too! Long drive from East Texas to NOLA to stand in line 12 hours. But so worth it!!! Great memory. Also, grits…yum.

    1. Lisa Fain says:

      Judy–I love that you went, too! What a fun event!

  4. 5 stars
    This recipe is amazing! I was really craving some good grits but I had never made them before. I cooked these for dinner tonight along with some shrimp and it was so easy and delicious. Definitely hit the spot. Thanks so much for a great recipe!

    1. Lisa Fain says:

      Lauren–You’re welcome! I’m glad you enjoyed the grits!

  5. Do you use regular yellow grits or quick grits?

    1. Lisa Fain says:

      Josh–I use quick but not instant.