Creamy Tex-Mex Grits

Creamy Tex-mex Grits Recipe

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Modified from a recipe found on True-Bites. I used my own homemade salt-free chili powder for this recipe. It contains among other ingredients-cumin, paprika, and various dried chilies: ancho, pasilla, chipotle, etc.


★★★★★ 2 votes

15 Min
10 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1/3 c
    white onion, minced
  • 1 clove
    garlic, peeled and minced
  • 1/4 c
    red bell pepper, diced small
  • 1 medium
    tomato, diced (when tomatoes are out of season use canned)
  • 1/2 Tbsp
    chili powder, add more if you want the grits spicier
  • ·
    salt, to taste (be careful how much you add because the cheese contains salt, too!)
  • 2 c
  • 1 c
    vegetable broth or water
  • 3/4 c
    quick-cooking grits
  • 1/2 c
    grated cheese ( i tested this recipe w/ equal amount of sharp white cheddar cheese, monterey jack and queso de oaxaca)

  • ·
    fresh cilantro, minced
  • ·
    fresh chilies: jalapeno, habanero, etc., sliced

How to Make Creamy Tex-Mex Grits


  1. Heat the olive oil in a pan on medium heat.
    Add onion, garlic, red pepper, tomato and spices. Sautè until softened.
  2. Pour in the milk and broth or water. Bring to a boil. Stir in the grits, reduce to a simmer. Cook covered for 5 minutes or until the liquid has evaporated.
  3. Remove from burner and stir in the grated cheese.
  4. Transfer to a serving platter or shallow bowl and garnish with fresh cilantro and fresh chilies, if desired.

Printable Recipe Card

About Creamy Tex-Mex Grits

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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