Creamy Cheddar Jalapeno Grits Recipe

Name: Creamy Cheddar Jalapeno Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Unsalted Butter; 2 Tablespoons Vegetable Oil; 2 cups Finely Chopped Yellow Onion; 1 whole Large Jalapeno Pepper; Stemmed, Seeded, Membranes Removed; Finely Chopped; 2 cups Organic Polenta Corn Grits (such As Bob's Red Mill); 8 cups Vegetable Broth Or Stock, Or Water; 1/2 cups Half-and-half, Whole Milk, Or Non-dairy Milk (I've Tested Almond Milk With Good Results); 1/2 cups Full-fat Sour Cream; 2 cups Grated White Cheddar Cheese; 2 teaspoons Kosher Salt; 1/2 teaspoons Ground White Pepper; 4 whole Scallions, Thinly Sliced, For Serving, Optional

Servings: persons

4 Tablespoons Unsalted Butter
2 Tablespoons Vegetable Oil
2 cups Finely Chopped Yellow Onion
1 whole Large Jalapeno Pepper; Stemmed, Seeded, Membranes Removed; Finely Chopped
2 cups Organic Polenta Corn Grits (such As Bob's Red Mill)
8 cups Vegetable Broth Or Stock, Or Water
1/2 cups Half-and-half, Whole Milk, Or Non-dairy Milk (I've Tested Almond Milk With Good Results)
1/2 cups Full-fat Sour Cream
2 cups Grated White Cheddar Cheese
2 teaspoons Kosher Salt
1/2 teaspoons Ground White Pepper
4 whole Scallions, Thinly Sliced, For Serving, Optional

1
Melt butter in a large saucepan over medium heat. Add vegetable oil and heat 30 more seconds. Add onion and jalapeno and cook until softened but not browned, about 5 minutes.
2
Reduce heat and stir in grits until they are coated in oil and resemble moist crumbs. Add broth, stock, or water, stir, and increase heat to just bring to a boil. Cover and reduce to lowest heat. Cook 10 minutes, stirring once or twice to ensure grits don't stick to the bottom of the pan (if that happens, they should loosen when scraped off with a wooden spoon). Taste grits to make sure they don't taste raw. If texture is very thick, add another half cup of liquid and simmer uncovered until mostly absorbed to achieve a more fluid, creamy texture.
3
Add the milk or half-and-half and stir to combine, then simmer uncovered for a couple minutes, until just absorbed.
4
Remove from heat and stir in sour cream and cheddar, one at a time, until incorporated and the latter is melted. Season with salt and pepper to taste. Serve topped with scallions, if desired.
5
Note: Serves at least 8, up to 12.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Tablespoons Unsalted Butter, 2 Tablespoons Vegetable Oil, 2 cups Finely Chopped Yellow Onion, 1 whole Large Jalapeno Pepper; Stemmed, Seeded, Membranes Removed; Finely Chopped, and more.

Yes, Creamy Cheddar Jalapeno Grits falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Cheddar Jalapeno Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions