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


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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


  • 1Heat the olive oil in a pan on medium heat.
    Add onion, garlic, red pepper, tomato and spices. Sautè until softened.
  • 2Pour 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.
  • 3Remove from burner and stir in the grated cheese.
  • 4Transfer to a serving platter or shallow bowl and garnish with fresh cilantro and fresh chilies, if desired.

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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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