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 at brunch, or with shrimp and greens for dinner!
I am all about quick and easy recipes, and this one is a huge winner! Being a Southern woman, I love me some grits! In my opinion, the heartier and more coarsely ground, the better. On New Year’s Day, we went over to John’s for brunch, and one of his friends 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.
The recipe is very simple and fairly nutritious. 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!
Bring four cups of chicken or vegetable stock to a boil in a medium pot. This only took me a few minutes. 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!)
Once the grits are nice and thick, stir in the chiles and cheese.
Stir everything together so that it’s nice and melted. If you prefer a richer dish, add in an optional few tablespoons of butter here too!
Portion into small bowls (or giant bowls!!!) and top with a little smoked paprika, if you like!
Easy Green Chile Cheese Grits
Ingredients
- 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
Instructions
- 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
http://charmainenyw.com
J says
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.
Jen says
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?
KathEats says
Sure!
Sara says
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.
Kate says
I’ve never tried grits, but this looks really delicious, I might need to venture out to try a new food. 🙂
Kori says
These look and sound so darn good! I love the addition of the green chiles.
Alli says
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!!
Erin says
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!
KathEats says
Haha oh cool! I would probably remember his face 🙂
Emily says
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?
KathEats says
No I’ve never tried it. I think dairy is healthy!
Cathy says
I can’t wait to make these in my new pan. ? at your recommendation I purchased the smaller pan as well.
Stacey says
Kathe
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
KathEats says
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)
KathEats says
I agree! Shrimp and grits are one of the best entrees 🙂
DONNA says
Yankees have no idea what they’re missing! Grits and cornbread are two of this Southerner’s favorite things.?
Jeri says
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.