Jalapeño cheese grits casserole

3 cups quick cooking grits, uncooked

1/2 cup melted butter

1/2 cup whipping cream

1 tsp. salt

16-ounce package shredded cheddar cheese 

4-ounce can diced jalapeños, drained

1 cup mayonnaise 

8-ounce cream cheese

2 green onions, chopped

Cook grits according to directions. 

In a bowl, combine grits, butter, cream and salt. In a separate bowl, combine remaining ingredients, except onions. Mix well. 

Combine the two mixtures; stir together. Pour into a 9x13 pan. Bake uncovered, at 350 degrees for 35-40 minutes, until bubbly. Top with onions. 


Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at lori.lesley@gmail.com.