Spicy Cheese Grits

1. 1

   Prepare the grits (instant or regular) as normal, according to packaging, to make four servings.

2. 2

   When grits are almost to their finished texture, mix in the rest of the listed ingredients. Stir well and heat for another few minutes until everything is well incorporated.

3. 3

   You can either eat them immediately (which we usually do), or you can spread it about an inch thick it into a lightly pan-sprayed or buttered cooking pan and refrigerate it (and/or any leftovers) and cut it into squares or wedges for browning and re-heating in a saute pan later. Either way, they're delicious.

4. 4

   Note: Whether or not I add the pepperjack cheese depends on what texture I'm feeling like eating. It's smoother without the cheese, a little gloppier (but cheesier!) with the pepperjack. If I'm using jalepenos from the jar, I pour in some of the juice from those, too.

* Per serving · 4 servings · Values may vary.

No additional tips available.