Serrano Grits with Cheese
Submitted by CPettit
Creamy cheese grits spiked with serrano chiles, red bell pepper, and scallions. A Tex-Mex twist on a Southern classic that’s on the table in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
30 minSouthern grits meet Tex-Mex heat in this quick, satisfying side dish.
Creamy hominy grits get cooked in a mixture of milk and water until thick, then stirred together with sauteed serrano chiles, red bell pepper, scallions, and a generous pile of shredded Monterey Jack cheese that melts right in.
The serranos bring real heat, the bell pepper adds sweetness, and the cheese ties it all together into something creamy, spicy, and deeply comforting.
It’s ready in 30 minutes and works alongside grilled chicken, barbecue, fried eggs, or honestly just a spoon.
Pro Tips
- Stir the grits constantly when you first add them to the boiling liquid. Lumpy grits are a sad thing.
- Seed the serranos for moderate heat, or leave a few seeds in if you like it fiery.
- Use real Monterey Jack, not pre-shredded from a bag. The block stuff melts smoother without the anti-caking coating.
- If the grits thicken up too much, stir in a splash of milk to loosen them back to a creamy consistency.
Ingredients
Directions
- Use Shredded Monterey Jack Cheese in this recipe.
Cook and stir the bell pepper, onions, and chiles in the margarine in a 10 inch skillet until the pepper is tender.
Heat the milk, water, salt and pepper to boiling in a 2-quart saucepan.
Gradually add the grits, stirring constantly, and reduce the heat when they have all been added.
Simmer uncovered, stirring frequently, until thick, about 5 minutes.
Stir in the bell pepper mixture and cheese.
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