These loaded cheese grits were inspired by the Southwest Cheese Grits shared by the Food Network, but originally created by Elmo’s, a local diner that my family and I grew up loving. True story – my Dad’s office was in the same building as the Carrboro location, and his office was upstairs above the kitchen. Every time they ran the dishwasher, his office would vibrate!
This recipe has two parts. First – the greatest cheese grits you’ll ever try. I wouldn’t change this up too much if I were you, they’re pretty perfect. Add the jalapenos and cayenne if you want a kick, but other than that, trust the diner. They’re experts. Second – a chance to use up the odds and ends from your fridge and give your grits some personality by layering in whatever veggies and meats you love (or have on hand)! As always, I’ve incorporated spinach, because it’s my singular goal in life to force nutrients into my family.
This comes together as a layered casserole and would be perfect to take to a brunch potluck or to serve at a big family breakfast, like Christmas morning.
LOADED CHEESE GRITS
I have adapted this recipe from Elmo’s Diner’s Southwest Cheese Grits shared by the Food Network.
Feel free to get creative with this!! Use the jalapenos and cayenne pepper if you want a kick, or omit if you want it more kid friendly. Sub out the veggies and meats for whatever you have on hand!
Ingredients
FOR THE CHEESE GRITS:
- 3 1/2 cups chicken broth or water
- 2 TBSP butter
- 1 tsp garlic powder
- 1 tsp Lawry’s seasoned salt or table salt
- 1 cup quick-cooking grits
- 1/2 cup sour cream
- 1-2 handfuls spinach, finely chopped optional
- 1/2 ounce canned diced jalapenos optional
- 1/4 tsp cayenne pepper optional
- 1 cup grated Cheddar divided
- 1 cup grated Monterey jack divided
FOR THE FILLING:
- 1 medium onion, diced
- 1 green pepper, diced
- 3.5 ounces canned pimentos, drained
- 1-2 handfuls spinach, finely chopped
- 8 ounces ham steak, cubed or bacon, sausage, chicken, whatever protein you have on hand
GARNISH
- 1/4 cup scallions, diced
- 1/4 cup tomatoes, diced
- fried eggs
- hot sauce
Instructions
FOR THE CHEESE GRITS:
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Preheat the oven to 350°.
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In a large dutch oven or pot, combine the broth, butter, garlic powder, seasoned salt, and jalapenos & cayenne pepper (if using) and bring to a boil.
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Once boiling, add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken, about 5 minutes.
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Taste to be sure the texture and salt are to your liking. Keep cooking if the grits are still crunchy and add more salt if needed.
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Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until combined and creamy.
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FOR THE FILLING:
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In a skillet, sauté the green peppers and onions in a bit of butter or olive oil over medium high heat for 5 minutes or until tender. Add pimentos and spinach and cook until wilted.
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Lightly coat a 13″x9″ casserole dish with cooking spray and pour in half of the grits. Top grits with half of the veggie mixture, half of the ham and half of the remaining cheese.
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Repeat layers with the remaining grits, veggies, meet and cheese and bake for 10-15 minutes or until cheese is melted and bubbly.
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Garnish each serving with a fried egg, scallions, tomatoes and/or hot sauce. Serve immediately and enjoy!
