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Backyard's Jalapeno Cheese Grits


8 servings

2 qt Water
12 oz Quick grits
1/2 lb Butter
2 Jalapenos, diced, remove seeds for sissies.
1 med Red bell pepper, diced
1 med Poblano pepper, diced
1 med Onion, diced
1/2 lb Cheddar cheese, grated
1/2 lb Monterey 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. Sauté 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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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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