Appetizers & Side Dishes

Chili Cheese Grits

Prep Time: 10 min  |  Cook Time: 35 min  |  Servings: 8
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Chili Cheese Grits
Prep Time
10 min
Cook Time
35 min

When you’re in the mood for some spicy comfort food, look no further. We’ve made the fluffiest grits even better with the help of Sargento® Shredded 4 State Cheddar® Cheese, chopped chilies, a dash of Worcestershire sauce and tons of garlicky flavor.

  • 4 cups chicken broth
  • 1 cup quick-cooking grits (not instant)
  • 1/4 cup butter
  • 1 can (4 oz.) chopped green chilies or 1 jalapeno pepper, seeded and finely chopped
  • 1-7/8 cups (7.5 oz.) Sargento® Shredded 4 State Cheddar® Cheese
  • 2 cloves garlic, minced
  • 2 tsp. Worcestershire sauce
  • 3 tsp. hot sauce
  • 2 eggs, beaten
  • 1/4 cup milk
  1. Preheat oven to 350° F. Bring broth to a boil in medium saucepan. Slowly stir in grits. Reduce heat to low and cover. Cook, stirring occasionally, about 5 minutes. Remove from heat.
  2. Add butter, chilies, cheese and garlic. Stir until cheese is melted. Stir in Worcestershire and hot sauce. Add eggs and milk, stirring well to combine.
  3. Pour into casserole dish (or divide into individual ramekins). Bake 35-45 minutes. Let stand 5-10 minutes before serving to allow to set.