Cheese grits, a Southern favorite, gets a touch of heat with jalapeño pepper and cayenne red pepper. Serve as a side dish or include in a brunch menu.
10m
PREP TIME
35m
COOK TIME
168
CALORIES
10
INGREDIENTS
Servings: 16
Ingredients
- 3 1/2 cups chicken stock
- 2 cups quick-cooking grits
- 1/4 cup (1/2 stick) butter
- 1 cup chopped onion
-
2
cups
shredded
Monterey Jack cheese
![substitution]( "substitution")
Substitutions available
- shredded Cheddar cheese
- 4 eggs, lightly beaten
- 1/2 cup water
- 1 tablespoon finely chopped jalapeño pepper
- 1/4 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
INSTRUCTIONS
- 1 Preheat oven to 350°F. Bring chicken stock to boil in large saucepan. Stir in grits. Reduce heat to low; simmer 5 minutes, stirring occasionally.
- 2 Meanwhile, melt butter in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Remove from heat. Add grits, cheese, eggs, water, jalapeño pepper, red pepper and black pepper; mix well. Spoon into lightly greased 13x9-inch baking dish.
- 3 Bake 30 minutes or until set.
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