Leesa’s Green Chile Cheese Grits

Yield: 8 servings Active time: 10 minutes Total time: 1 hour January 29, 2011

These cheesy, satisfying grits are the perfect side dish for grilled steaks or baby back ribs.

Recipe from The Pioneer Woman.


  • 4 1/2 cups water
  • 1/2 tsp. salt
  • 1 cup grits (quick or regular)
  • 1/2 can (10-oz.) Rotel (diced tomatoes and chiles), drained
  • 1 4-oz. can chopped green chiles
  • 8 oz. Monterey Jack cheese, grated
  • 4 oz. cream cheese, cut into cubes
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. paprika
  • Black pepper, to taste
  • 1 whole egg, beaten


Preheat oven to 375ยบ.

Boil water in a medium-sized saucepan; add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.

Stir in Rotel, chiles, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed.

Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring constantly. Then dump it all back into the pot and stir.

Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top.

Important: Allow pan to sit for fifteen minutes before serving. Grits will firm up slightly as they sit. Stir a bit in the pan if needed.

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