Mexican Grits
Transform your breakfast or side dish into a fiesta with this bold and flavorful Mexican Grits recipe! Creamy stone-ground grits are enriched with whole milk, butter, and a dynamic duo of cheddar and Monterey Jack cheeses for indulgent decadence. Diced green chilies add a hint of heat, while a blend of smoked paprika, cumin, and garlic powder infuse the dish with smoky, savory Mexican-inspired flavors. Finished with fresh cilantro and a splash of zesty lime juice, these grits are both comforting and vibrant. Perfect for serving as a unique twist on classic grits, this crowd-pleaser pairs beautifully with sliced jalapeños for a spicy kick. Ready in just 35 minutes, this easy recipe is ideal for breakfast, brunch, or even as a standout side at your next dinner gathering!
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 3 cups water
- 1 cup whole milk
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1 cup Monterey Jack cheese
- 1 4-ounce can canned diced green chilies
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 1 for serving lime wedges
- 1 sliced jalapeño (optional)
Instructions
In a medium-sized pot, bring 3 cups of water and 1 teaspoon of salt to a boil over medium-high heat.
Slowly whisk in the grits, stirring constantly to avoid clumping.
Reduce the heat to low and cook the grits for about 15-20 minutes, stirring occasionally, until they are thick and creamy.
While the grits are cooking, heat the milk in a small saucepan until warm but not boiling. Gradually stir the warm milk into the cooking grits for a creamier texture.
Once the grits have reached your desired consistency, stir in the butter until fully melted and incorporated.
Add the shredded cheddar cheese and Monterey Jack cheese, stirring until they melt and blend into the grits.
Stir in the canned diced green chilies, smoked paprika, ground cumin, garlic powder, and black pepper.
Taste the grits and adjust the seasoning with additional salt or spices as needed.
Remove the pot from the heat and fold in the chopped fresh cilantro.
Serve the Mexican Grits hot, topped with optional sliced jalapeño and a squeeze of fresh lime juice for added brightness.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 4668 mg | 203% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 16.6 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2068 mg | 159% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 942 mg | 20% | |
*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.
