Cheesy Jalapeño Grits

Try this great grits recipe! Jalapeño pepper, cheese and grits are the perfect combination needed for that special side dish.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8


  • 1 tablespoon butter or margarine
  • 1 red bell pepper chopped into 1-inch pieces
  • 1 yellow bell pepper chopped into 1-inch pieces
  • 1 tablespoon finely chopped fresh jalape˜o pepper
  • 1 clove garlic finely chopped
  • 3 cups chicken broth
  • 1 cup evaporated milk
  • 1 cup Albers® Quick Grits
  • 1 1/2 cups 6 oz. shredded Monterey Jack cheese with jalapeño peppers
  • 1 seasoning of salt and pepper if desired


  • MELT butter in large, nonstick skillet over medium-high heat. Add peppers and garlic; cook, stirring occasionally, for 5 minutes or until peppers are tender. Remove peppers; keep warm. Allow skillet to cool slightly.
  • ADD chicken broth and evaporated milk to skillet and bring to a boil; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until grits are thickened. Add pepper mixture and cheese; stir until cheese melts. Season with salt and pepper, if desired.