| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 10 min |
| Yield: | 12 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon oil
- 2 jalapenos, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cups stone-ground grits
- 8 cups low-sodium chicken (or beef) broth, plus more if needed
- 2 cups half-and-half
- 2 cups grated Cheddar
Instructions
- Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
- Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
- Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
- Remove the grits from the heat and stir in the cheese. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 382 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 40 mg |
| Sodium | 477 mg |
Reviews
I have never had grits so we tried them and boy they were good!! I did one thing I will bet do again!! I double the patch and I ended up a Enough
I make grits all the time and these were delicious! Big hit with the kids.
These were delicious. I made them exactly as directed except for adding more salt to taste. The recipe says it serves 12, but it honestly could serve three times that many. I made them for a New Years Day brunch as a side, and they were a hit. I have SO much left over, I’ll freeze the rest and use them later to make shrimp and grits.
Just made these and am waiting to taste them. However I was concerned about the 3 cups of water added to the broth since there was no mention of the water in the recipe. Any suggestions?
I could not find the stone-ground grits, only Quick Grits and I also cut recipe in half so my liquid portions may have been off but I did have to add a lot more liquid than expected and with leftovers will need to add more to get the creaminess. That said, the flavor was very good and loved the veggies in it. May also add more cheese next time….we really like cheese. WHen I made this I grilled some shrimp and squirted 1/2 lemon over grits and shrimp and it was really good.
This was super yummy, rich, and luscious. I made only half the recipe and it was still A LOT of grits! I would say make 1/2 the recipe if you’re feeding 8 people. Over the last few times, I experimented to make it healthier: I put in only 1/4 of the half & half and 1/2 the cheese, and it was just as good without all the extra calories! My boyfriend didn’t even know the difference. Also, I made this without any cheese at all and 1/4 of the half & half, and it was still a winner. Just make sure you keep checking to see if it needs more water, just splash it in every now and again. I LOVE this recipe and these are the only grits I’ll ever make.
These were absolutely delicous! I couldn’t find stone ground grits so I used regular and they turned out fabulous! Tasted great with Ree’s pot roast!
great recipe for grits! they came out perfectly. I halved the recipe and left off the jalapeno since I paired this with the food network recipe for sweet and spicy salmon. Excellent pairing and the two should be a dinner recipe of their own. also pickled some red onion and it helped offset the richness of the salmon and grits.
I liked this recipe over all. Living in the south, I grew up eating grits and they are a huge comfort food. Love them. However, I think the chicken broth did something weird to this recipe, it created a weird smell, and even worse, an offputting taste. Good combo with the pepper and onion, and cheese, just next time will use water instead, and you can still get good cheesy flavor- that’s what you want most of anyways.
how to email this receipe to my email address ?