Backyard's jalapeno cheese grits

Yield: 8 servings

Measure Ingredient
2 quarts Water
12 ounces Quick grits
½ pounds Butter
2 Jalapenos, diced, remove seeds for sissies.
1 medium Red bell pepper, diced
1 medium Poblano pepper, diced
1 medium Onion, diced
½ pounds Cheddar cheese, grated
½ pounds Monteray Jack, grated
4 Eggs, beaten
Salt, to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium

high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to

grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart

casserole and refrigerate until ready to cook. Bake in a preheated 350 degree

oven for 25 minutes, or until set. Serve immediately.

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