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.
Charmaine Ng | Architecture & Lifestyle Blog says
I’ve actually never tried grits before, I guess they’re not that popular where I live! Would be interesting to try this recipe! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
We make a similar recipe using rice instead of grits and stit ring in about a half cup of sour cream or plain Greek yogurt. Sprinkle some cheese on top and put it in the oven to finish the dish.
This came at the perfect time! I am doing a pantry/freezer clean out and had some grits I wasn’t sure what to do with. This sounds perfect!! Think it would pair with flounder?
Definitely a regional fare; I’m an Oregon girl and have never tried grits and don’t really ever see them on a menu. I couldn’t even tell you exactly what grits are – I think a corn product, but would be interesting to try. My MIL makes a delicious “green” rice that has cheese, green chilies, minced spinach and cilantro. Your recipe kind of reminds me of that.
I’ve never tried grits, but this looks really delicious, I might need to venture out to try a new food. 🙂
These look and sound so darn good! I love the addition of the green chiles.
This looks so good! Being from New Mexico, I would use our fresh-roasted Hatch green chile! Every year we get a 35 pound sack of fresh green chile, have it roasted in a big barrel roaster, and then we peel and bag it to freeze and use throughout the year. It is the best!!
My brother texted me a photo this morning of his wife and toddler eating grits for breakfast. They just moved to the States from Eastern Europe and had never had them before….both are fans. BTW, he used to live in C-ville and met you in your Great Harvest (years ago!) when I sent him in there with an order for oatmeal and granola to send to me when I lived in Japan. Ha!
Haha oh cool! I would probably remember his face 🙂
COME TO MAMA! I’m a southerner too, and grits are such a good, savory treat! Cheese grits, especially. Cannot wait to try this version.
Linda @ the Fitty says
Hey Kath, in the past, have you ever tried going dairy-free for health or skin reasons? How did you find that?
No I’ve never tried it. I think dairy is healthy!
I can’t wait to make these in my new pan. ? at your recommendation I purchased the smaller pan as well.
I made this recipe on Sunday morning and It was a HUGE success!!! My Husband absolutely loved it and I plan to use it when I have family get togethers!!
We had to go on a search for the Quaker Oats “Grits” some of our local stores was either out of stock or didn’t carry them…
Thank you again for sharing another great recipe
So glad to hear it!
Amy Greenan says
Grits are the best! My partner is from Tennessee so that was my main impetus to try them, but also… I mean, if you haven’t had, say, shrimp and grits in your life, you’re missing out no matter where you’re from! 😉 (Figurative “you” btw)
I agree! Shrimp and grits are one of the best entrees 🙂
Yankees have no idea what they’re missing! Grits and cornbread are two of this Southerner’s favorite things.?
There was a restaurant up here in Northeast Ohio just had green Chile grits. We got them every time we were there. Then they closed. I found this recipe and it tastes just like it. A little wetter but I’m going to try putting them in the oven for a few minutes to see if that helps. When my in laws come over, they always ask me to make this! Which I am doing today.