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Jalapeño-Cheese Grits

Source of Recipe


Southern Living, October 2000






List of Ingredients



• 2 (14½-ounce) cans chicken broth
  
• 1-3/4 cups uncooked quick-cooking grits
  
• 1/2 cup butter or margarine
  
• 1 medium onion, chopped
  
• 2 red or green jalapeño peppers, seeded and diced
  
• 1 large green bell pepper, chopped
  
• 2 cups (8 ounces) shredded sharp Cheddar cheese
  
• 2 cups (8 ounces) shredded Monterey jack cheese
  
• 4 large eggs, lightly beaten
  
• 1/4 tsp salt
  






Instructions



1. Bring broth to a boil in a large saucepan; stir in grits. Reduce heat and simmer, stirring occasionally, 5 minutes. Cover.
   
   
2. Melt butter in a large skillet; add onion and peppers, and sauté 5 minutes or until tender. Stir in grits, Cheddar cheese, and next 3 ingredients. Pour into a lightly greased 13- x 9-inch baking dish.
   
   
3. Bake at 350° F for 30 minutes or until set; serve grits immediately.
   
   Makes 8 to 10 servings.