backyard's jalapeno cheese grits

Name: Backyard's Jalapeno Cheese Grits
Ingredients: 2 quart(s) water; 12 ounce(s) grits, quick-cooking; 1/2 pound(s) butter; 2 - jalapeno chile peppers, seeded and finely chopped; 1 - red bell pepper, diced; 1 - poblano pepper, diced; 1 - onions, diced; 1/2 pound(s) cheddar cheese, grated; 1/2 pound(s) monterey jack cheese, shredded; 4 - eggs, beaten; - "just a pinch" of salt

(1 RATING)

33 Pinches

linda mcdougal

cordova, TN

Updated on Dec 29, 2009

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Ingredients

2 quarts water
12 ounces grits, quick-cooking
1/2 pound butter
2 - jalapeno chile peppers, seeded and finely chopped
1 - red bell pepper, diced
1 - poblano pepper, diced
1 - onions, diced
1/2 pound cheddar cheese, grated
1/2 pound monterey jack cheese, shredded
4 - eggs, beaten
- "just a pinch" of salt

How To Make backyard's jalapeno cheese grits

Step 1

Bring water to a boil.

Step 2

Add grits and simmer for 5 minutes.
Step 3

(For thinner grits, add more water.)
Step 4

Set aside.
Step 5

Melt butter in a large skillet over medium high heat; add peppers and onion.
Step 6

Saute until tender, about 5 minutes.
Step 7

Add to grits, along with cheeses.
Step 8

Add eggs and season with salt.
Step 9

Pour into a 2-quart casserole and refrigerate until ready to cook.
Step 10

Bake in a preheated 350 degree oven for 25 minutes, or until set.
Step 11

Serve immediately.
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