Jalapeño Cheese Grits Casserole

This is a creamy, cheesy casserole that's perfect for brunch or as a side dish. The jalapeños add just enough heat without overwhelming the rich, comforting grits.

By Charlotte Everly-JamesFebruary 9, 2026

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Ingredients (~6-8 servings)

4 cups water
1 tsp salt
1 cup grits (dry)
1/3 cup butter
3 oz cream cheese
6 oz white cheddar cheese, shredded
3 dashes Tabasco sauce
2 eggs, lightly beaten
1/4 cup diced fresh jalapeños, seeded
Smoked paprika for sprinkling

Cook the Grits Base

Preheat your oven to 350F and grease a 2-quart casserole dish.

Bring the water and salt to a rolling boil in a large saucepan. Whisk in the grits, stirring constantly to avoid lumps.

Cook according to the package directions until your desired thickness is reached – usually ~15-20 minutes for stone-ground grits, less for quick-cooking.

Once the grits are creamy and tender, reduce heat to low and stir in the butter and cream cheese until completely melted.

Add the Cheese and Jalapeños

Turn off the heat and add the shredded cheddar cheese and Tabasco sauce. Stir with a large spoon until the cheese is completely melted and incorporated.

Now comes the tricky part – carefully fold in the beaten eggs. Add them slowly while stirring quickly to prevent them from scrambling. The grits should be hot enough to cook the eggs slightly but not so hot that they curdle.

Fold in the diced jalapeños, distributing them evenly throughout the mixture.

Bake the Casserole

Transfer the grits mixture to your prepared casserole dish, spreading it evenly. Sprinkle the top generously with smoked paprika.

Bake for ~35-40 minutes or until the top is set and lightly golden. The center should feel firm when you gently shake the dish.

Let it rest for ~5 minutes before serving – this helps it hold together better when you scoop it out.