LOADED CHEESY GRITS |
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Yield:
24 portions
Ingredients: | SKU: | Measure: |
---|---|---|
Cheddar Jack Grits | ||
Grits | 2 cups | |
Water | 8 cups | |
Salt | 1 tbsp | |
Butter | 2 tbsp | |
Heavy cream | 1 cup | |
Shredded Monterey Jack cheese | 1 cup | |
Shredded Cheddar cheese | 1 cup | |
Final Assembly | ||
Fried eggs | 24 | |
Rosarita® Mild Ground Tomato Salsa | 44300 11020 | 6 cups |
Fresh chives, chopped | ||
Fresh parsley, chopped | ||
Cooked bacon, chopped | ||
Spicy pepitas |
Preparation:
- Make CHEDDAR JACK GRITS: Place water, salt and butter in a large saucepan and bring to a boil.
- Add grits gradually, stirring constantly, and reduce to a simmer once all grits are in saucepan.
- Cover and cook for 15 minutes, until all water is absorbed.
- Turn off heat and stir in heavy cream and cheeses.
- Check for seasoning.
- To Make ONE PORTION: Place 1 cup of cheddar jack grits into a bowl.
- Top with 1/4 cup of Rosarita®Ground Tomato Salsa.
- Top with 1 fried egg.
- Garnish with fresh, chopped herbs, cooked bacon and spicy pepitas.
- CHEF'S NOTES: Can also be served as a DIY brunch or breakfast staion. Easily used as a grain bowl.
Print Recipe |

Nutrition Facts
Serving Size 1 egg, 1 cup grits, 1/4 cup salsa each
Servings Per Recipe 24 portions
Servings Per Recipe 24 portions

Amount per Serving

Calories
255

% Daily Value*

Total fat
26%
17 g

Saturated fat
36%
7 g

Cholesterol
93%
280 MG

Sodium
42%
1,007 MG

Carbohydrate
5%
14 g

Dietary fiber
5%
1 g

Sugars
0%
1 g

Protein
22%
11 g

Vitamin A
24%
• Vitamin C
0%

Calcium
11%
• Iron
8%

* Percent Daily Values are based on a 2,000 calorie diet