Jalapeño Grits Recipe

Bring liquids to a boil

In a medium saucepan, combine 4 cups water and 1 cup whole milk. Add 1 teaspoon salt and bring to a gentle boil over medium-high heat.

Add grits & simmer

Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low so the mixture simmers gently. Cook, stirring frequently, until grits are thick and tender, about 20–25 minutes for medium-ground grits (follow package for exact time if different). If grits thicken too much, add up to 1/2 cup more hot water or milk to reach desired consistency.

Finish with butter & cheese

Once grits are tender and creamy, remove from heat and stir in 2 tablespoons unsalted butter and 1 cup grated sharp cheddar until melted and fully incorporated. Taste and adjust salt if needed.

Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced jalapeños, sliced green onions (reserve a tablespoon of green part for garnish if desired), and 2 cloves minced garlic. Sauté until softened and fragrant, about 3–4 minutes. Stir frequently to prevent burning.

Season the jalapeño mixture with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Remove from heat and let cool 1–2 minutes so flavors bloom.

If you prefer less heat, stir in a squeeze of lime juice (up to 1 teaspoon) or add the jalapeño mixture gradually into the grits to control spice level.

Fold jalapeño mixture into the finished cheesy grits: add the sautéed jalapeños, green onions, and garlic to the pot of grits and stir gently to combine. Taste and adjust seasoning.

Stir in 1 tablespoon additional butter and 1 teaspoon lime juice for brightness. If desired, fold in 1/4 cup crumbled cotija or feta for extra tang.

Divide grits among 4 bowls (servings). Garnish with chopped cilantro, reserved sliced green onion, optional sliced jalapeño, and extra crumbled cheese if using. Serve immediately while hot.