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A spoonful of creamy jalapeno cheddar grits being lifted from a rustic bowl, showing off its rich and smooth texture.

Spicy Cheddar Grits: The Ultimate Creamy & Comforting Recipe

This spicy cheddar grits recipe delivers a rich, creamy, and flavorful dish with the perfect kick. Learn how to make the best cheesy jalapeño grits for breakfast, brunch, or a comforting side dish.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast, Brunch, Side Dish
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup stone-ground or quick grits not instant
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 1.5 cups sharp cheddar cheese freshly shredded
  • 1 jalapeño finely diced
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper or more, to taste

Equipment

  • 1 Medium Saucepan
  • 1 Whisk

Method
 

  1. In a medium saucepan, bring the chicken broth, milk, and salt to a gentle simmer over medium heat.
  2. Gradually whisk in the grits to prevent lumps from forming. Keep whisking until the mixture is smooth.
  3. Reduce the heat to low, cover the saucepan, and let the grits cook for 15-20 minutes for stone-ground grits (or 5-7 minutes for quick grits), stirring occasionally. The grits are done when they are thick and tender.
  4. Remove the pan from the heat. Stir in the unsalted butter, shredded cheddar cheese, diced jalapeño, garlic powder, smoked paprika, and cayenne pepper.
  5. Continue stirring until the butter and cheese are completely melted and the grits are creamy and well combined. Taste and adjust seasoning.
  6. Serve immediately, garnished with extra jalapeño slices if desired.

Notes

For the creamiest texture: Be sure to shred your own cheese from a block. Pre-shredded cheese contains additives that can prevent it from melting smoothly.
Adjusting the spice: You can easily control the heat by adding more or less jalapeño and cayenne pepper to suit your taste.
Storage: Store leftover grits in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of milk or broth to restore their creamy consistency.