Title: Backyard's Jalapeno Cheese Grits
Categories: Casserole Cheese Vegetable Tex
Yield: 8 Servings
| 2 | qt | Water |
| 12 | oz | Quick grits |
| 1/2 | lb | Butter |
| 2 | | Jalapenos, diced, remove seeds for sissies. |
| 1 | md | Red bell pepper, diced |
| 1 | md | Poblano pepper, diced |
| 1 | md | Onion, diced |
| 1/2 | lb | Cheddar cheese, grated |
| 1/2 | lb | 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.