Creamy and mildly sweet, grits are an incredibly versatile dish. It is popular breakfast food in the southern United States but is an excellent base for stewed meats and shrimp for an evening meal.


  • 1 cup milk
  • 1 cup water
  • ½ cup white or yellow grits
  • 100 grams applewood smoked cheddar, shredded
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • ½ lb smoked bacon, cooked and crumbled
  • 1 bunch of green onions, thinly sliced on a bias
  • 1 Jalapeno, thinly sliced
  • ½ cup neutral cooking oil
Prepared by Alyssa Madaire,
Springbank Cheese’s Culinary Specialist,

Buy Applewood Smoked cheddar or the suggested alternatives, Soft Goat Cheese, Boursin, Monterey Jack Jalapeno


  • Over medium heat, bring the milk and water to a boil. While constantly whisking, gradually add the grits, then bring to a low simmer for 25-30 minutes until fully cooked. Once cooked, whisk in the cheese and butter, then season with salt and pepper.
  • While the grits are cooking, combine the scallions, jalapenos and oil in a small saucepan and bring to a simmer over medium heat. Swirl the pan occasionally, cooking until the onions have lightly browned and are crisp- about 8-10 minutes.
  • Transfer the onions and jalapenos to a paper-towel-lined plate to remove excess oil.
  • Serve the grits with a sprinkle of grated cheddar, crumbled bacon and the crispy onion mixture.

Serves: 4