These green chile cheese grits are super easy to make and will take about 10 minutes. The spicy, cheesy recipe is perfect for a savory breakfast (if you add a fried egg on top!), as a side dish at brunch, or with shrimp and greens for dinner!
Grits = Girl Raised In the South
Growing up in the South, I have always loved grits. Like oatmeal, I love the creamy porridge texture and ability to customize to any flavor profile. I can’t understand why anyone wouldn’t like them! In my opinion, the heartier and more coarsely ground, the better.
This quick and easy recipe will become a staple in your house for breakfast, brunch, or dinner.
One New Year’s Day a few years ago, we went over to a friend’s for brunch, and she whipped up the most delicious pot of green chile cheese grits. I had two bowls and could not stop eating them!
I asked her for the recipe outline and knew I had to make these myself. Imagine my delight when she showed me her grits – Quaker Old Fashioned Grits! Of course the king of oatmeal makes darn good classic grits too.
When cooked, grits are a porridge made from ground corn. You can count this as a whole grain! Look for any old fashioned, coarse or stone ground grits, which are the least processed of the grit types. They have all three parts of the whole grain present: the hull, the germ, and the starch.
Quick grits have the hull and germ removed, so they contain less nutrients (and sometimes have them added back as “enriched.”) Stone ground grits have the best texture in my opinion as well, so they are a win win choice for recipes!
Easy Green Chile Cheese Grits
Take plain, bland grits to delicious status in a matter of 10 minutes with canned green chiles, sharp cheddar cheese, and flavorful smoked paprika.
It uses chicken broth for flavor, two cans of chopped green chiles for spice (no cutting board necessary!) and sharp cheddar cheese for a creamy bite. Use whatever kind of shredded cheese you like!
How To Make Green Chile Cheese Grits
Step 1: Bring stock to a boil
Bring four cups of chicken or vegetable stock to a boil in a medium pot over high heat. This only took me a few minutes.
Step 2: Add grits; cook covered on low
Once it’s just beginning to boil, add 1 cup of grits, stir, reduce heat to medium-low, and cover (bubbles of hot grits might burst out!)
Step 3: Stir in chiles and cheese
Once the grits are nice and thick, slowly stir in the chiles and cheese.
Step 4: Add optional butter
Stir everything together so that it’s nice and melted. If you prefer a richer dish, add butter here too. Season with salt and pepper to taste.
Step 5: Serve and garnish with smoked paprika
Portion into small bowls (or giant bowls!!!) and top with a little smoked paprika, if you like!
More Grits Ideas:
Easy Green Chile Cheese Grits
- 1 cup Quaker Old Fashioned Grits
- 1 32- ounce box of chicken or vegetable stock ~4 cups
- 2 cans chopped green chiles
- 1 heaping cup of shredded cheddar cheese
- Optional: 2-3 tbsp butter and smoked paprika for garnish
Bring stock to a boil.
Once just boiling, add grits and stir. Reduce heat to medium low and cover.
Simmer, stirring occasionally, for 5-8 minutes, until grits are thick.
Stir in green chiles and cheese, allowing cheese to melt.
Add optional 2-3 tbsp butter.
Portion into bowls and sprinkle with smoked paprika.
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