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Jalapeno and Monterey Jack Grits

Rated as 4.91 out of 5 Stars

"This is great with any main dish, as a main dish, or for breakfast. If you don't like bell peppers, leave them out; it still tastes great! Season with salt, pepper and hot sauce if you like it extra hot. Hope you enjoy!! "
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1 h servings 538
Original recipe yields 6 servings


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  1. Brown the sausage in a skillet over medium heat; drain grease from the skillet. Set sausage onto a plate lined with paper towels. Melt the butter in the skillet. Cook the jalapeno pepper, bell pepper, and garlic in the melted butter until the peppers are tender.
  2. Bring the chicken broth and cream to a boil in a large saucepan. Gradually add the grits to the broth mixture while whisking. Continue cooking and whisking until the grits are cooked and the mixture thickens. Add the bell pepper mixture, sausage, and Monterey Jack cheese and stir until the cheese melts.

Nutrition Facts

Per Serving: 538 calories; 40.1 23.6 21 126 582 Full nutrition

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Read all reviews 8
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Everyone loved it!

I followed the recipce to the T it cooked up great but not eveyone loved it i guess its a grits thing

So super yummy! I used some red serrano peppers from my garden in this. This is creamy and delicious!

I made this multiple times it was so good

Super delish! I cut back on the green pepper and used about 25% less cheese, plus my jalapeños were small. My kids loved it. ...Oh, I used 2% milk plus a pat of butter instead of heavy cream.

Two cups of cheese is more than enough

I had a similar dish at a potluck recently but couldn't get the recipe so I started searching based on ingredients. I think this is the one! Turned out great. Substituted fat free evaporated ...

Every time I do a pot luck the requests for me to make this come flying in for me to bring in the grits!