Cheesy Jalapeño Grits Casserole: Your New Favorite Comfort Dish
This Cheesy Jalapeño Grits Casserole is the perfect blend of creamy, cheesy comfort with a touch of spicy jalapeño kick. Make it ahead for an effortless dish that’s sure to impress at any gathering!
If you’re looking for a dish that brings bold flavors and Southern charm to your table, this Cheesy Jalapeño Grits Bake is the one to beat. Combining creamy stone-ground grits, rich cheddar cheese, and just the right amount of heat from jalapeños, this recipe transforms a classic into a crowd-pleasing casserole. Whether you’re hosting brunch, a holiday gathering, or just treating yourself to comfort food at its finest, this make-ahead dish offers both convenience and flavor.
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What sets this recipe apart is its balance of spice and creaminess. The sautéed jalapeños bring a hint of heat without overpowering, while the addition of paprika, cayenne, and Worcestershire sauce adds layers of depth. Finished with a golden-baked top, this casserole is as visually stunning as it is delicious. Prepare it the night before, and you’ll have an easy, impressive dish ready to wow your guests—or simply elevate your weekend breakfast.
PinThese creamy cheese grits with jalapeños hit the spot. Image: Liza Graves
Pin
Cheesy Grits Casserole (with Jalapeños ... or not!)
Liza Graves
This recipe is going to become your new favorite casserole!
1tspgarlic powderWe use the Kroger Private Selection brand "California Roasted Garlic Powder"
¼cupunsalted butter
1poundshredded cheddar cheese
1tbspWorcestershire sauce
2tsppaprikadivided
½tspcayenne pepper
3jalapeñosdeseeded and diced, if desired
4large eggs
Instructions
Cook grits according to their directions (we use whole milk as opposed to water), and add salt, pepper, and garlic while cooking. (Note: Grits will bubble up in a bit of a messy/dangerous way. If you have a grease splatter screen, this is always good to use while cooking grits!)
Sauté jalapeños for two minutes to soften in a warm sauté pan with olive oil.
Once cooked through, add butter, cheese, and jalapeños; stir thoroughly.
Stir in Worcestershire sauce and paprika.
In a separate bowl, whisk the four eggs. Add ¼ cup of the warm grits to the egg mixture to bring the temperature up, as this will allow the mixture to be added to the large pot of grits without turning them into scrambled eggs. Add another ¼ cup of grits, whisk, and then slowly add the mixed eggs to the pot of cheesy grits, stirring the entire time.
Pour grit mixture into a buttered 9x11 baking dish. Sprinkle the rest of the paprika across the top.
Let cool on the counter for an hour. Cover and refrigerate overnight.
Preheat oven to 325 degrees Fahrenheit. While doing that, let the grits sit out on the counter for 15 minutes from the refrigerator.
Bake, uncovered, at 325 degrees Fahrenheit for about an hour.
Let rest for 10 minutes before serving.
Notes
Note: If you want some meat added to this, cook a pound of breakfast sausage and drain on a paper towel. Then, add to the grits right before you stir in the raw eggs.
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