Backyard's jalapeno cheese grits
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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.