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“Jalapeño Grits”

As you may know by now, based on the affair I’ve been having with sriracha, and my infatuation with chicken wings… I like spicy foods.

I love spicy foods.

I would make sacrifices for spicy foods.

I think I’ve run out of hot sauces to try. Well I thought I did, but then my friend Amy just gifted me some that she brought back from vacation somewhere tropical… and I eat it every morning for breakfast. And I think of Amy. Hi Amy!

But I digress.

I like hot foods. And I find ways to put them into things whenever possible. And since Thanksgiving is coming up, I suggest you add a little intrigue to your table to make the in laws behave.

Enter Jalapeño Grits…

I used the cornmeal from Muddy Dog coffee, because, well… it’s excellent. I even gave some away not too long ago. I also used a mix of cheese, pickled jalapenos (my two loves in one jar), smoked paprika, cayenne, and butter. Lots of lovely butter.

I love butter.

That is all.

Start by whisking the cornmeal into simmering water.

Or in my case have a friend do it so I can take a picture!

When it is nice a creamy, add the cheese. Because who doesn’t need more creaminess in their grits? Or in their life?

Melt it all into a beautiful thing that it is.

Then add the diced pickled jalapenos.

And if you want to know how to pickle your own jalapenos, check out my recipe for strange french peppers!

In goes the smoked peprika and the cayenne.

A misting of cider vinegar for tang.

And the butter… OH the butter.

It will look like this.

It will drip off the spoon.

It will create world peace.

And then you can sit outside and eat it from a jar all day long.

It’s custardy and tangy and spicy.

Or I suppose you can store it for a rainy day, it will make a perfect breakfast side and a perfect Thanksgiving side as well.

Give it a try!

No excuse me… I just stepped foot into South Dakota for the first time and there’s an ice bar to keep the Scotch at the right temperature.

“Jalapeño Grits”

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 8 servings

“Jalapeño Grits”


  • 4 cups water
  • 1 cup cornmeal (Muddy Dog is my fav)
  • 1 cup cheddar or Monterey Jack cheese, or a mix of both
  • 2 tablespoons diced jalapenos
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon cider vinegar
  • 4 tablespoons butter, cold and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Bring the water to a simmer. Slowly whisk in the cornmeal and mix until all lumps are dissolved.
  2. Stir in the cheese. Add the jalapenos, cayenne, paprika, and vinegar.
  3. Turn off the heat and whisk in the butter, salt and pepper.
  4. Serve immediately or store in the refrigerator in a sealed container for up to 2 weeks. To reheat simply add butter and a bit of cream over medium heat.


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