Jalapeño Cheddar Grits Casserole

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Jalapeño Cheddar Grits Casserole

(for St. Patrick’s Day) 

Nothing says St. Patrick’s Day food more than green items.  I went ahead and died the grits during the cooking stages, but feel free to use without any green dye if having it any other weekend of the year.  This dish is spicy, yet the right balance with the cheese. The casserole is a crowd-pleaser, so make it happen!


2 cups quick-cooking grits  

Chopped Jalapenos 

1 stick unsalted butter
1 tablespoon hot sauce
3 large eggs, well beaten
2 jalapenos, finely diced
1/4 cup canned chopped green chilies
8 ounces extra-sharp Cheddar, cubed
ounces cheddar cheese, shredded 

Preheat oven to 350 degrees F.

Cook the grits according to the directions on the back of the package. (For St. Patrick’s Day – I added 4+ drops of green food coloring.) 

Remove from the heat and add butter, hot sauce, eggs, jalapenos, chilis, and cubed cheese. Stir well.

Pour into a buttered 9-inch baking dish, top with shredded cheddar, and bake for 45 minutes.

Let cool slightly before slicing and serving.

(Note: This actually freezes up really well!  Allow to cool in fridge. Cut into portions and place in a freezer bag. Freeze for up to 3 months.) 

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