posted by LauraAlice 11-13-100 3:07 PM
Jalapeno-Cheese Grits
2 (14-1/2 oz.) cans chicken broth
1-3/4 cup uncooked quick-cooking grits
1/2 cup butter or margarine
1 medium onion, chopped
2 red or green jalapeno peppers, seeded and diced
1 large green bell pepper, chopped
2 cups (8 oz.) shredded sharp Cheddar cheese
2 cups (8 oz.) shredded Monterey Jack cheese
4 large eggs, lightly beaten
1/4 tsp. salt
Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stirring occasionally, 5 minutes. Cover.
Melt butter in a large skillet; add onion and peppers, and saute 5 minutes or until tender. Stir in grits, Cheddar cheese, and next 3 ingredients. Pour into a lightly greased 13x9-inch baking dish. Bake at 350 degrees for 30 minutes or until set; serve grits immediately.
Yield: 8-10 servings
Source: Southern Living, Oct 00