Chile Cheese Grits
Transform your breakfast or brunch table with these irresistibly creamy and cheesy Chile Cheese Grits, a Southern classic that’s been elevated with a kick of spice! This baked dish combines quick-cooking grits simmered in a luscious blend of chicken broth and milk, then enriched with sharp cheddar cheese, zesty green chiles, and a hint of cayenne for a subtle heat. Lightly baked to golden perfection, it’s tempered with eggs for a silky, custard-like texture that’s sure to impress. Perfect as a comforting side dish or the star of your meal, these grits are easy to prepare and ideal for feeding a crowd. Garnish with fresh parsley for a touch of brightness, and watch this hearty, flavor-packed dish disappear from the table in no time! Keywords: chile cheese grits, baked grits recipe, cheesy Southern grits, spicy comfort food, easy side dish idea.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 3 cups Chicken broth
- 1 cup Milk
- 1 cup Quick-cooking grits
- 1.5 cups Shredded sharp cheddar cheese
- 4 ounces Diced green chiles (canned, drained)
- 0.25 teaspoons Cayenne pepper
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 large Eggs
- 1 as needed Cooking spray or butter for greasing
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with cooking spray or butter.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Pour in the chicken broth and milk, and bring the mixture to a gentle boil.
Slowly whisk in the grits, ensuring there are no clumps. Reduce the heat to low and cook, stirring frequently, for 5-7 minutes, or until the grits thicken.
Remove the saucepan from heat and stir in the shredded cheddar cheese until fully melted and creamy.
Add the diced green chiles, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the flavors.
In a small bowl, whisk the eggs. Gradually add a few spoonfuls of the hot grits mixture to the eggs, whisking constantly, to temper them and prevent curdling.
Slowly stir the tempered eggs into the saucepan with the grits, mixing thoroughly.
Pour the grits mixture into the prepared baking dish and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is set and lightly golden.
Remove from the oven and let cool slightly. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 17.1 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1672 mg | 129% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
