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Spicy Cheesy Grits

spicy cheesy grits

Using The Cheese Guy’s Habanero Monterey Jack cheese I made the most flavorful grits. They can be eaten right away, or baked in the oven and served any time. I actually preferred them reheated the next day. These grits can kick off your day right, but might be even better as a side dish to fish or some hearty veggies any evening.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 cups water
  • 2 cups milk (any kind will do, I used 1%)
  • 1 teaspoon salt (to taste)
  • 1 cup cornmeal or grits
  • 1/4 teaspoon fresh ground pepper
  • 1 tablespoon butter
  • 4 ounces shredded The Cheese Guy’s Habanero Monterey Jack cheese


Place the milk, water and salt into a large, heavy bottomed pot over medium high heat and bring to a boil.  Gradually add in cornmeal, whisking constantly.   Decrease heat to low.  Cover and whisk every 3 minutes or so to prevent burning.  Cook 15-20 minutes.

Remove from heat, add pepper, butter cheese, stir until melted.  Enjoy as is or place in an oven safe dish and bake for 20-30 minutes at 350 until ready to eat.