Jalapeno Cheddar Grits


  • 3 tablespoons salted butter
  • 1 sweet or red onion, chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon finely minced jarred jalapenos
  • 2 cups chicken broth
  • 2 cups whole milk or buttermilk
  • 1 cup quick-cooking grits
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • Crushed red pepper; as needed
  • (Optional) ¼ teaspoon smoked paprika
  • 1 cup shredded sharp cheddar cheese


Melt butter over medium heat in a medium saucepan. Saute onion until soft; add garlic and saute 3 minutes longer. Add salt and pepper and jalapenos and stir for 3 minutes.

Raise heat to medium-high and stir in broth and milk. Bring to a boil and whisk in grits.

Reduce heat to low and cover. Cook 5-10 minutes until grits have thickened, stirring occasionally. Stir in cheese and adjust salt and pepper to taste.