Pepper Jack Cheese Grits are the ultimate southern comfort food with a kick.
So to go with that Al Pastor Grilled Pork Tenderloin, you really need to fix these pepper jack cheese grits. Seriously. They are the perfect pairing.
Family recipes are a fraught thing sometimes. You feel like you can’t make changes. But then you do and realize that it’s just a recipe after all. And perhaps the new version is even better than the original. That is what happened with this recipe. I had eaten one version for many years. But then finally decided to put my own spin on it. And guess what? I liked it better!
I hope that’s how you approach blogs in general. Everyone’s tastes are different. I hope no one ever thinks of a recipe as “precious” and non-negotiable. I always think that as readers, you’re going to put your own spin on my recipe. Sharing recipes is such a creative expression. I love being creative and assume that my recipes are merely a jumping off point. I want you to be creative in your kitchen too!
Tips for Pepper Jack Cheese Grits:
- When calling for shredded cheese, I always shred my own cheese. I encourage you to do the same.
- You can use quick cooking grits for this recipe, but I personally like this brand of grits.
- These grits are best when served immediately. You can halve the recipe if needed. Or if reheating leftover grits, stir in a bit of sour cream before microwaving.
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Pepper Jack Cheese Grits
- 3 cups water
- 1 tsp salt
- 1 cup grits I use Bob's Red Mill corn grits
- 4 tbsp salted butter cut into four slices
- 2 large eggs beaten
- 8 oz Pepper Jack cheese shredded
- 1 tbsp honey
- Preheat oven to 350 degrees F.
- Bring the water and salt to a boil in a saucepan on the stove and whisk in the grits. Lower the heat to medium and cook the grits for about 5 minutes, stirring often.
- Remove the grits from the heat.
- Whisk into the hot grits the butter, shredded cheese, beaten eggs and honey. Spread the grits into a greased casserole dish. Bake, uncovered, for 25 minutes.
- Serve immediately.
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