Saturday, December 14, 2013

Jalapeno Cheese Grits and Sunnyside Eggs

This recipe and breakfast is all YOUR fault, Mr. Blanton! You can't go telling and tantalizing folks with the wonders of your Jalapeno Cheese Grits withOUT giving us the recipe. So I went ahead and came up with my own version which, I'm sure, isn't as wondrous as your own, but still damned good...I AM being humble here.

Although I didn't use instant grits - they've never crossed my doorstep and never will - this is a relatively quick and easy recipe. The most difficult thing was stirring to make them smooth and creamy. 

I cheated and used shredded cheese, though. If you're a purist, go ahead and shred the cheese yourself if you have nothing better to do in the morning than run the simultaneous risk of shredding your knuckles. (This is especially a dangerous move if you tackle the shredding chore pre-coffee!)

The colors of green and red hot sauces and the essential Bloody Mary accompaniment tells me this dish is perfect for a casual, Southern-inspired Christmas morning. HO HO HO, y'all!

Served with the perfect side...a Bloody Mary!

  Jalapeno Cheese Grits and Sunnyside Eggs
  • 3 tablespoons butter, plus 2 more to finish the dish
  • 1/2 large jalapeno chile pepper, seeds and ribs removed, finely diced
  • 1 cup yellow grits, coarse ground is my fave (wish this Yankee had access to some authentically legendary Southern grits)
  • 2 cups chicken broth, I like unsalted to control the saltiness...especially when using cheese in grits
  • 1 cup heavy cream, or half and half
  • 1 teaspoon salt
  • 1 1/2 cups shredded cheddar cheese, I used a Mexican blend cheese with cheddar, colby and hot pepper jack cheeses
  • 1 1/2 tablespoons Tabasco sauce, the GREEN variety - plus additional to garnish
  • Tabasco sauce, the CHIPOTLE variety to garnish

  • some pretty, sunnyside up fried eggs

Melt 3 T of the butter in the bottom of a deep saucepan - a deep one helps keep the bubbling grits from decorating your stovetop! 

Add the diced jalapeno and cook a minute or 2 to soften. Add the broth and the cream and bring to a boil. Slowly add the grits in a steady stream continuously whisking like mad. Use a long handled whisk to prevent being hit by the bubbling grits as they cook. Boil and stir for about a minute, then lower heat to medium low and continue whisking until they are thick and silky...maybe 15-20 minutes. Be patient, the stirring is worth it. Seriously.

Stir in the rest of the butter and incorporate completely. Add the cheese and 1 1/2 T. of the GREEN Tabasco; stir in thoroughly. Taste and add salt to taste, if needed.

Set the grits aside, fry up eggs - I like mine with a runny yolk to make the grits even better than they already are! Spoon the grits into a shallow bowl, set the sunnyside up eggs on top, add a few dollops of green Tabasco and a few of chipotle Tabasco and serve!

P.S. I'd enjoy these for dinner in a heartbeat!

NOTE: Mr. Blanton (Greg) is a kick-ass cook and BBQ genius from Georgia. And a good friend to boot.

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Courtney said...

I am so into grits, especially cheese grits. I have been trying to think of a way to get my boyfriend to love them as much as I do and you've solved it.. JALAPENOS! Thank you for sharing :)

Dinner-Planit said...

Courtney, here's a can make them the day before you want to serve them. The next day reheat in the microwave and give them a good stir and they're even creamier! Leet me know if we've turned your boyfriend into a grits fan. Enjoy, sweetie!