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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 Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 8 servings


  • 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


  • Bring the water to a simmer. Slowly whisk in the cornmeal and mix until all lumps are dissolved.
  • Stir in the cheese. Add the jalapenos, cayenne, paprika, and vinegar.
  • Turn off the heat and whisk in the butter, salt and pepper.
  • 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.


  • Karma Per Diem
    Posted November 12, 2010 at 6:06 pm

    Yum. I love me some grits!

  • Alina
    Posted November 13, 2010 at 5:59 am

    Cornmeal, jalapenos and cheese sounds great! I like spicy foods too, even though I can't eat a lot of spice now as I'm breastfeeding. Will save this recipe for future! 😉

  • JehanP
    Posted November 13, 2010 at 6:54 am

    I love your combination of flavors and I love the kick that jalapenos would give to this dish. I'm not a lover of grits but I would definitely try this recipe.

  • Mary
    Posted November 14, 2010 at 1:56 pm

    Mmm, these look delicious! I think I will add them to my Thanksgiving menu!

  • SoulEating
    Posted November 16, 2010 at 4:46 pm

    I shouldn't have made it…but did…and will again. *goes back into the corner to eat her bowl in private*

    • Post Author
      Posted November 16, 2010 at 6:07 pm

      I don't judge : ) I do it all the time!

  • Damon Sasse
    Posted November 19, 2010 at 8:57 pm

    Great recipe and pics… except for the black nail polish, but that's my phobia.

    • Post Author
      Posted November 21, 2010 at 12:42 pm

      I'm pretty sure my friend was wearing dark maroon nail polish… it does look rather black though doesn't it.

  • bjermain
    Posted November 26, 2010 at 1:06 pm

    Well y'all…I'm just not sure it's gRITZ !!! Looks more like polenta, but what would a southerner know? Southern grits, as a rule, tend to milled from white corn with a coarser mill and texture then polenta. Anyway, in the south we'd call this recipe polenta..

  • A Cook by marriage
    Posted December 13, 2010 at 1:38 pm

    Found this recipe on Tasty Kitchen, but unfortunately it did not turn out. Your recipe there calls for 1 cup vinegar instead of 1 tsp! Yikes. Am looking forward to trying this again with the right proportions. I should have known to begin with, though, that a cup of vinegar could not be a good thing. 🙂

    • Post Author
      Posted December 13, 2010 at 2:30 pm

      It must be entered wrong on Tasty Kitchen… it can be buggy sometimes. I'll make sure they change it.

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