15 Reviews

Your husband is right, these are MUCH better than mashed potatoes. We had them with dinner, but I think they'd be great with breakfast, too. They are easy to make and even my wife and son, who aren't real big fans of grits, raved about this dish. It will definately be something we have again and again.

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Mark H. February 11, 2002

Delicious, but too spicy for the rest of my family. Next time I'd cut the jalapenos to 1/4 cup. Served with ham but would be perfect with steak, brisket, breakfast....I really like grits:) Thanks for sharing the recipe! Update: made a second batch without jalapenos and it was also good. The best part, I get all of the jalapeno version to myself! Thanks again!

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LonghornMama May 28, 2012

This was the first time I had grits (and I lived on the Gulf Coast of Mississippi for two years)! They were fabulous. I love the consistency of the undercooked casserole and the flavor of the correctly cooked casserole. My husband arrived for dinner early so we had a casserole that was set on the outside and not on the inside. Either way, it was delicious. Can't wait to eat leftovers at lunch today!

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tracihenn6 September 30, 2010

I included this recipe in a Christmas brunch. I used jalapeno velveta cheese in stead of the regular velveeta. Everyone took seconds!

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misdanrs January 15, 2010

Yummo! I cut the recipe to 4 servings and followed the recipe as written. My new favorite comfort food! Thank you!

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Chef KCColleen December 27, 2009

Hubby and I thought this was pretty good. I didn't have pickled Jalapeno's, so i just cut up a whole jalapeno and sauteed it to soften it up a bit. In the finished dish, I had expected it to taste a little more cheesy, so I might put in a tad more cheese next time. I did use the velveeta, and instead of monterey jack, I used cheddar only because that is what I had. Next time i would def. use the jack, as we really like the extra spice it adds. Thanks so much for posting.

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TexasKelly July 27, 2009

I love trying new recipes. Unfortunately, I made one recently, that while certainly exotic, ended up being completely inedible. I searched frantically through some recipes that utilized the limited ingredients that I had on hand, and came up with jalapeno cheeese grits. Oh, my! These were absolutely divine. I actually served them as a main dish, with a green salad. I did end up using sharp cheddar in place of the velveeta, and also in place of the pepper/jack cheese. (It's all I had on hand) No matter. The result was pure heaven, and dinner was saved!

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lunaburning February 24, 2009

A friend prepared this dish for a brunch and they were the hit of the meal. Everyone wanted the recipe.

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wayne.thompson January 19, 2009

Your husband is sooooo right! this is a great dish! Had it for New Year's along with a big pot of black eyed peas. Delicious, I'll make this all the time. This good old Southern girl loved these grits!

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westtextazzy January 03, 2009

These are a real crowd pleaser. My brother-in-law who "doesn't like grits" loves this recipe. For the Monterrey jack cheese, I use 8 oz.. I find that I have to bake longer than 45 minutes for the dish to reach a set condition. Great recipe!

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JKR November 23, 2008
Jalapeno Cheese Grits