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Jalapeno Corn Grits

Grits are generally served looser than firm, whereas polenta is very often served on the firmer side. Grits and polenta are pretty much the same thing - dried corn that has been coarsely ground. It can be white or yellow, but they cook the same way.

If you make a firmer version, you can let it cool, cut it into pieces, and re-cook by frying or grilling, etc. The looser version does firm up a bit when cooled, but not that much.

This recipe is for a creamy (loose) version with the grits to liquid ratio at 5 to 1. To make it firmer, reduce the ratio to 3 parts liquid to 1 part grits.

What you need

  1. 1 cup yellow corn grits or polenta
  2. 4-5 cups broth or water
  3. 1 fresh jalapeno, minced
  4. 1/4 cup finely minced cilantro stems
  5. Salt & Pepper
  6. 1 1/2 - 2 cups grated jalapeno jack and cheddar cheese combination
  7. 1/4 cup sour cream
  8. 2-3 Tablespoons butter
  9. 1 fresh jalapeno, minced for garnish
  10. 1/2 cup fresh cilantro leaves for garnish

How to make it

  1. Place uncooked grits into a pourable measure cup
  2. Bring broth or water to a boil
  3. Add 1 minced jalapeno and minced cilantro stems
  4. Slowly pour grits into boiling liquid, whisking briskly to prevent clumping
  5. Once grits are incorporated into the boiling liquid, reduce heat to medium or medium low - it should still be gently boiling
  6. Switch from a whisk to wooden spoon and stir constantly for about 10 minutes
  7. When the grits are cooked, the mixture will look like thickened farina or a thick batter - when tasted, should be soft with few if any hard grains
  8. When cooked to taste, turn off heat and add cheese and butter
  9. Stir until melted, then taste for salt & pepper
  10. Spoon into a warm serving dish and stir in sour cream
  11. Serve hot with garnishes

Questions about this recipe?