backyard's jalapeno cheese grits

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Ingredients For backyard's jalapeno cheese grits

  • 2 qt
    water
  • 4
    eggs, beaten
  • 1/2 lb
    monterey jack cheese, shredded
  • 1/2 lb
    cheddar cheese, grated
  • 1
    onions, diced
  • 1
    poblano pepper, diced
  • 1
    red bell pepper, diced
  • 2
    jalapeno chile peppers, seeded and finely chopped
  • 1/2 lb
    butter
  • 12 oz
    grits, quick-cooking
  • "just a pinch" of salt
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How To Make backyard's jalapeno cheese grits

  • 1
    Bring water to a boil.
  • 2
    Add grits and simmer for 5 minutes.
  • 3
    (For thinner grits, add more water.)
  • 4
    Set aside.
  • 5
    Melt butter in a large skillet over medium high heat; add peppers and onion.
  • 6
    Saute until tender, about 5 minutes.
  • 7
    Add to grits, along with cheeses.
  • 8
    Add eggs and season with salt.
  • 9
    Pour into a 2-quart casserole and refrigerate until ready to cook.
  • 10
    Bake in a preheated 350 degree oven for 25 minutes, or until set.
  • 11
    Serve immediately.

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