Spicy Grits



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Spicy Grits


1 tsp. Olive oil
1 Large Shallots, raw (minced)
1/2 cup Corn, sweet, yellow, raw (may use frozen - allow to thaw)
1/3 cup Yellow cornmeal (aka polenta or grits)
2 cup Water
1/8 tsp. Salt
1 pepper Jalapeno pepper (or chipotle pepper)(minced)
1 Ounce Reduced fat monterey jack cheese (shredded)


Place the oil in a medium sauce pan over medium high heat. Add the shallot and cook for about 1 minute. Add the corn and cook, tossing frequently, for about 5 minutes until the kernels begin to brown.

Add the cornmeal, water, salt and pepper. Reduce the heat to low and simmer for about 15 minutes, stirring occasionally.

When the grits are done, add the cheese and stir well until melted. Serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in pre-shredded cheese.


This is NOT a low sodium recipe.

Recipe Notes

I love grits and I love spicy food. This is a great combination, especially with the corn, which adds a great sweet and savory flavor.

"There ain't no such thing as wrong food."

Sean Stewart, Novelist