A delightful twist on a classic Southern dish, this recipe combines creamy grits with a spicy kick of jalapeños and a cheesy topping.
Preheat your oven to 300°F (150°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Bring the water and salt to a boil in a saucepan.
Use a large enough saucepan to prevent boiling over.
Gradually add the grits to the boiling water, stirring constantly to prevent lumps. Reduce the heat and cook until thickened, about 3-4 minutes.
Stir continuously to achieve a smooth texture.
Stir in the butter and cheddar cheese until melted and combined.
Ensure the cheese is fully melted for a creamy consistency.
In a mixing bowl, whisk together the eggs, milk, and black pepper. Gradually add this mixture to the grits, stirring to combine.
Temper the eggs by adding a small amount of hot grits to the mixture before combining to prevent curdling.
Stir in the chopped jalapeños.
Adjust the amount of jalapeños based on your spice preference.
Pour the mixture into a greased casserole dish.
Grease the dish well to prevent sticking.
Bake uncovered for 45 minutes or until set.
Check for doneness by inserting a knife into the center; it should come out clean.
Sprinkle the Monterey Jack cheese on top and return to the oven for an additional 15 minutes.
Allow the cheese to melt completely for a gooey topping.
Let the dish cool slightly before serving. Enjoy your Spicy Jalapeño Cheese Bake!
Letting it cool helps the dish set and makes serving easier.
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