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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 cup yellow corn grits or polenta
- 4-5 cups broth or water
- 1 fresh jalapeno, minced
- 1/4 cup finely minced cilantro stems
- Salt & Pepper
- 1 1/2 - 2 cups grated jalapeno jack and cheddar cheese combination
- 1/4 cup sour cream
- 2-3 Tablespoons butter
- 1 fresh jalapeno, minced for garnish
- 1/2 cup fresh cilantro leaves for garnish
How to make it
- Place uncooked grits into a pourable measure cup
- Bring broth or water to a boil
- Add 1 minced jalapeno and minced cilantro stems
- Slowly pour grits into boiling liquid, whisking briskly to prevent clumping
- Once grits are incorporated into the boiling liquid, reduce heat to medium or medium low - it should still be gently boiling
- Switch from a whisk to wooden spoon and stir constantly for about 10 minutes
- 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
- When cooked to taste, turn off heat and add cheese and butter
- Stir until melted, then taste for salt & pepper
- Spoon into a warm serving dish and stir in sour cream
- Serve hot with garnishes
Questions about this recipe?