Jalapeño Cheese Grits

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 545kcal

Ingredients

  • 8 Eggs
  • 1 tsp Extra-virgin olive oil
  • 4 tbsp Red onion minced
  • 2 tbsp Jalapeño pepper plus more sliced for garnish
  • 1 cup Water
  • 1 cup Milk
  • 1/2 cup Quick-cooking Grits (not instant)
  • 2 tbsp Butter
  • 2 oz Cheddar cheese shredded
  • 6 oz Chicken sausage links sliced
  • 4 slices Sourdough bread toasted (or bread of your choice)
  • 2 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
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Instructions

  • Bring a saucepan to a boil over medium-high heat. Once boiling, add the eggs and cook for 5 minutes. Drain well and fill the saucepan with tap water. Let the eggs sit in the water until you are ready to peel them.
  • Heat the oil in a small pot, sauté the onion and jalapeno for 2-3 minutes. Add the water, milk, and grits; bring to a simmer covered with a lid. Season with salt and pepper. Whisk occasionally to prevent any sticking. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Stir in the butter and cheese; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side
  • Place the eggs and chicken sausage over grits, cut the eggs in half. Serve with bread and grapes. Garnish with jalapeno.

Video

Nutrition

Calories: 545kcal | Carbohydrates: 43g | Protein: 28g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 395mg | Sodium: 902mg | Potassium: 333mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1003IU | Vitamin C: 3mg | Calcium: 237mg | Iron: 4mg

Jalapeño Cheese Grits

No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 545 kcal

Ingredients
 
 

  • 8 Eggs
  • 1 tsp Extra-virgin olive oil
  • 4 tbsp Red onion minced
  • 2 tbsp Jalapeño pepper plus more sliced for garnish
  • 1 cup Water
  • 1 cup Milk
  • 1/2 cup Quick-cooking Grits (not instant)
  • 2 tbsp Butter
  • 2 oz Cheddar cheese shredded
  • 6 oz Chicken sausage links sliced
  • 4 slices Sourdough bread toasted (or bread of your choice)
  • 2 cups Grapes (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Bring a saucepan to a boil over medium-high heat. Once boiling, add the eggs and cook for 5 minutes. Drain well and fill the saucepan with tap water. Let the eggs sit in the water until you are ready to peel them.
  • Heat the oil in a small pot, sauté the onion and jalapeno for 2-3 minutes. Add the water, milk, and grits; bring to a simmer covered with a lid. Season with salt and pepper. Whisk occasionally to prevent any sticking. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Stir in the butter and cheese; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side
  • Place the eggs and chicken sausage over grits, cut the eggs in half. Serve with bread and grapes. Garnish with jalapeno.

Video

Nutrition

Calories: 545kcalCarbohydrates: 43gProtein: 28gFat: 30gSaturated Fat: 12gTrans Fat: 1gCholesterol: 395mgSodium: 902mgPotassium: 333mgFiber: 3gSugar: 10gVitamin A: 1003IUVitamin C: 3mgCalcium: 237mgIron: 4mg
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